Feuilles de Manioc Pilees
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The Tale of Feuilles de Manioc Pilees
Pounded cassava leaves belong to the same broad Central African tradition as Congo's saka-saka and Liberia's cassava leaf soup, using the leafy tops of the cassava plant, not just its starchy root, as a nutritious vegetable. In Gabon it's a staple home-cooked dish, usually simmered with palm oil, fish, or meat.
Ingredients
Scale:· 6 servings
- 6 cups young cassava leaves, pounded or ground
- 1 cup smoked fish, flaked
- 3 tbsp palm oil
- 1 onion, chopped
- 3 cloves garlic
- 1 cup eggplant or okra, chopped
- 1 chili pepper
- Salt, to taste
- 2 tbsp peanut paste, optional
Instructions
- 1Pound or finely grind the cassava leaves (or use a food processor) until nearly pureed.
- 2Place in a pot with enough water to cover and simmer 45-60 minutes until deep green and tender, stirring occasionally.
- 3In a separate pan, saute the onion and garlic in palm oil, then add the smoked fish and chili.
- 4Stir in the peanut paste, if using, with a little water.
- 5Combine with the cooked cassava leaves and eggplant or okra.
- 6Simmer together 20-30 minutes until flavors meld and the mixture thickens.
- 7Season with salt and serve with rice, plantain, or cassava sticks.
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