Cassava leaves with dried fish

Name: Cassava leaves with dried fish
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Burundi
Ingredients: 800 g — food-grade cassava leaves properly processed and precooked; 150 g — sorted food-grade small dried fish; 180 g — sliced onion; 200 g — chopped tomatoes; 12 g — minced garlic; 25 g — vegetable oil; 450 ml — drinking water; 1 g — fine salt

Cassava leaves with dried fish — 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
150 g — sorted food-grade small dried fish
180 g — sliced onion
200 g — chopped tomatoes
12 g — minced garlic
25 g — vegetable oil
450 ml — drinking water
1 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 45 minutes overall and adjust salt and consistency.

This time does not validate processing raw leaves.