Plasas (Cassava Leaves with Palm Oil and Fish)

Instructions

1. Rinse the cassava leaves, remove the thick stems, then pound them at length in a mortar or blend them with a little water until you have a fine green paste.
2. Heat the palm oil in a large pot over medium heat until it is fluid and slightly smoking.
3. Add the sliced onion, garlic and chili, and fry for 5 minutes, stirring.
4. Stir in the grated tomatoes and tomato paste, then let reduce for 5 minutes over medium heat.
5. Add the flaked smoked fish and lightly brown it for a few minutes.
6. Pour in the pounded leaves, mix well, then cover with water to the level of the leaves and season with salt.
7. Simmer covered over low heat for about 1 h 30, stirring now and then and adding water if needed, until very tender and creamy.
8. Adjust the seasoning and serve piping hot with white rice.