Pondu Saka Saka

Ingredients

• 500g pounded cassava leaves (frozen works well)
• 200g smoked fish, deboned
• 3 tablespoons red palm oil
• 1 onion chopped
• 3 garlic cloves
• 2 tablespoons ground crayfish
• 1 scotch bonnet pepper
• Salt to taste

Method

1. 1

   Boil cassava leaves in salted water for 45 minutes until very tender.

2. 2

   Add palm oil, onion, garlic and scotch bonnet — simmer 20 minutes.

3. 3

   Stir in smoked fish and ground crayfish.

4. 4

   Simmer for another 15 minutes stirring often.

5. 5

   Taste, season and serve with fufu, rice or plantain.