Feuilles de Manioc

== Ingredients ==
* 2 to 4 pounds feuilles de manioc (cassava leaves) or similar; stems-removed, well-washed, rinsed, and drained
* 1 or 2 onions, peeled and chopped (optional)
* piece of fresh or smoked fish
* baking soda, or salt (optional, to taste)
* hot chile pepper, cleaned and chopped (optional, to taste)
* garlic, minced (optional)
* palm oil or Moambé sauce (or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme")
== Directions ==
# Wilt the cassava leaves, a handful at a time, by briefly pressing them on a heated skillet or griddle.
# Use a mortar and pestle to crush them.
# Grind the onion, if desired, into the leaves.
# In an enameled pot (if you don't want to use a terra cotta pot over an open fire) bring a few cups of water to a boil.
# Place the crushed leaves in the pot.
# Keep the leaves at a low boil for an hour, adding water if needed.
# Add the fish, baking soda (or salt), chile pepper, or garlic, as desired.
# Continue to cook until the liquid is reduced to a sauce and the leaves have lost their bright green color.
# Add the palm oil or moambé sauce and cook for a few more minutes before serving.
Category:Cassava leaf Recipes
Category:Chadian Meat Dishes
Category:Chile pepper Recipes
Category:Fish Recipes
Category:Palm oil Recipes
Category:Recipes that need photos