Cassava leaves with pork

Name: Cassava leaves with pork
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Cuisine: Burundi
Ingredients: 800 g — food-grade cassava leaves properly processed and precooked; 500 g — boneless pork cubes; 180 g — sliced onion; 12 g — minced garlic; 20 g — vegetable oil; 450 ml — drinking water; 3 g — fine salt

Cassava leaves with pork — A clearly measured home version for the Burundi collection. Follow the listed ingredients and method; this recipe does not claim an exclusive origin.

Ingredients

800 g — food-grade cassava leaves properly processed and precooked
500 g — boneless pork cubes
180 g — sliced onion
12 g — minced garlic
20 g — vegetable oil
450 ml — drinking water
3 g — fine salt

Preparation

Use only food-grade cassava leaves already properly processed and precooked as directed by the producer.

Soften onion and garlic in oil; add any listed tomato.

Add prepared leaves and water and simmer gently.

For pork, brown and precook cubes separately until tender before combining; for dried fish, sort and add during the final 15 minutes.

Allow about 75 minutes overall and adjust salt and consistency.

This time does not validate processing raw leaves.