Ebom

Instructions

1. Pound the cassava leaves very finely in a mortar or chop them very fine, then rinse them in lukewarm water.
2. Clean the gizzards, cut them into small pieces and boil them for 30 minutes in salted water until tender.
3. Soak the smoked fish in lukewarm water to remove the excess salt, drain it and flake the flesh.
4. In a pot, heat the palm oil and fry the onions and garlic until golden.
5. Add the drained gizzards, the fish, the pistachio or peanut paste and the chilli, then cook for 5 minutes.
6. Stir in the pounded leaves and the gizzard cooking water, then simmer for 1 h 30 over low heat, stirring regularly. Season and serve with cassava stick.