Sauce Feuille (Cassava Leaf Sauce)

Ingredients

• 2 lbs cassava leaves, finely ground (or frozen ground cassava leaf)
• 1 lb beef or smoked fish, cut into pieces
• 1/2 cup palm oil
• 1 onion, chopped
• 2 tbsp ground crayfish or dried shrimp
• 1 scotch bonnet pepper, minced
• 3 cups water or stock
• Cooked rice, for serving

Instructions

1. 1Simmer the beef with onion and a little water until tender, about 25 minutes.
2. 2Add the ground cassava leaves, palm oil, crayfish, and scotch bonnet to the pot.
3. 3Add remaining water and simmer 25-30 minutes, stirring occasionally, until the leaves are tender and the sauce is thick.
4. 4Stir in smoked fish if using, and season with salt.
5. 5Simmer 5 more minutes to blend the flavors.
6. 6Serve hot over rice.

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