Cacusso

Instructions

1. Wash the cassava leaves, pound them in a mortar or chop them very finely, then cook them in boiling water with a pinch of baking soda for 40 minutes to soften them.
2. Drain the leaves and rinse them under cold water.
3. Clean the fish, cut it into pieces and season with salt and pepper.
4. Heat the palm oil and sauté the sliced onion and garlic until golden.
5. Add the chopped tomatoes, the tomato paste and the chili, then let it reduce for 10 minutes.
6. Add the cassava leaves, the water, the stock cube and the peanut paste, then cover and simmer for 30 minutes.
7. Lay the fish pieces on top of the leaves and continue cooking for 15 minutes over low heat without stirring, so they don't break up.
8. Adjust the seasoning and serve with fubá.