Kizaca (cassava leaf stew)

Instructions

1. Wash the cassava leaves, remove the hard stems and pound them in a mortar or chop them very finely.
2. Boil the leaves in a pot of water for 20 minutes to reduce their bitterness, then drain.
3. Dry-roast the raw peanuts, then grind them finely into a paste.
4. Sauté the sliced onions in the palm oil until golden, then add the tomatoes.
5. Add the flaked dried fish if using and fry for 3 minutes.
6. Stir in the drained leaves and the peanut paste diluted in a little water.
7. Add the remaining water, cover and simmer over low heat for 40 minutes, stirring from time to time.
8. Adjust the seasoning and serve with boiled cassava.