Cassava Leaf Soup

Ingredients

• 500g ground or finely chopped cassava leaves (or collard greens as substitute)
• 500g beef or smoked fish, cubed
• 1 onion, chopped
• 2 tbsp tomato paste
• 1/2 cup palm oil
• 1 scotch bonnet pepper
• 2 cloves garlic, minced
• 1 cup water or stock
• Salt to taste

Instructions

1. 1If using fresh cassava leaves, pound or finely chop them well; if using frozen ground cassava leaves, thaw completely.
2. 2Brown the beef in a pot with a little palm oil, then add the chopped onion and garlic, cooking until softened.
3. 3Stir in the tomato paste and cook briefly to deepen the flavor.
4. 4Add the cassava leaves along with water or stock, and bring to a simmer.
5. 5Add the whole scotch bonnet pepper and remaining palm oil, then cover and simmer gently for about 1 to 1.5 hours, stirring occasionally.
6. 6If using smoked fish, add it partway through cooking so it doesn't overcook.
7. 7Continue simmering until the leaves are very tender and the oil rises to the surface, adding water as needed.
8. 8Season with salt to taste and serve hot over rice.

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