Hello there foodies, It has been a while since I posted a new recipe here. Sorry about that I have not forgotten about you, life has been happening.
Today, I want to share with you a Congolese delicacy that to be honest deserve a national day in the Congo but that is a story for an other day.
This dried cassava leaves is grown roasted, pounded and dried in Beni an eastern region of the Congo. I you leave in the USA or Canada, you can find this particular brand in most exotic super market or you can buy directly from the wholesaler who has exclusive distribution in both countries.
The ingredients I used are simply my personal preference, you can cook this the same as you cook the fresh or frozen pounded cassava leaves.
Ingredients:
👩🏾🍳 1 pack of 400g dried cassava leaves.
👩🏾🍳 1 large aubergine finely diced.
👩🏾🍳 1 large leek finely diced.
👩🏾🍳 2 medium onion finely diced.
👩🏾🍳 6 minced garlic gloves.
👩🏾🍳 3 bay leaves.
👩🏾🍳 3 cube vegetable stock.
👩🏾🍳 1 cup ground raw red peanut.
👩🏾🍳 300 g dried smoked fish ( I used cat fish).
👩🏾🍳 200g palm oil.
👩🏾🍳 2 scotch bonnet chilli ( optional).
👩🏾🍳 Salt to taste.
👩🏾🍳 About 2L hot boiling water for cooking.
Methods:
👩🏾🍳 Place a large heavy bottom pan on the stove, pour in 2 litters of water and bring to a boil on high heat.
👩🏾🍳 Wash the dried cassava leaves under hot running tap water.
👩🏾🍳 Add the washed cassava leaves to the boiling water and cook uncovered on high heat for 30 minutes.
👩🏾🍳 Once the cassava is cooking, wash and diced all the remaining vegetables you are going to use.
👩🏾🍳 After 30 minutes and once the water in the cassava leaves has completely evaporated, add in the diced aubergine, leek, onions and minced garlic, pour in more hot water, cover and continue cooking for an other 30 minutes.
👩🏾🍳 Meanwhile, soak the dried smoked fish in boiling water for 30 minutes. after 30 minutes, remove the fish from the bones , place the rehydrated boneless fish in a clean bowl and wash them well with hot water.
👩🏾🍳 After the second 30 minutes, add the clean fish, ground peanut, palm oil and seasonings of choice and mix well. Add in more hot water if needed or to your liking, cover reduce heat to low and allow to simmer for an other 30 minutes or until fully cooked. If using the chilli, add them in the last 15 to 10 minutes so that they can stay whole and firm.
👩🏾🍳 Serve over plain steamed white rice and enjoy.
It also goes well fufu, plantain, Kwanga...
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🧡 Happy cooking. Please share and invite other foodies to come join us. 🧡
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