Saka-saka with salted fish

Ingredients

• 1 kg pounded cassava leaves (frozen)Find in the shop →
• 300 g salted fish (cod or makayabu)Find in the shop →
• 150 ml palm oilFind in the shop →
• 2 African eggplants, 1 bell pepperFind in the shop →
• 2 onions, 4 garlic cloves, chili, saltFind in the shop →

Method

1. Desalt the fish overnight in cold water, then flake it.
2. Cook the cassava leaves in 1.5 litres of water for 45 minutes.
3. Add the chopped eggplants, bell pepper, onions and garlic; cook for 20 minutes.
4. Add the salted fish, palm oil and chili.
5. Simmer for 20 minutes until the water evaporates. Serve with foufou or chikwangue.