Sombe (pounded cassava leaves)

Instructions

1. Rinse the cassava leaves, remove the toughest stems, then pound them in a mortar or chop them finely with a knife.
2. Cut the cassava roots into pieces and boil them for 20 minutes in salted water until tender, then drain.
3. In a large pot, heat the palm oil and fry the onion and garlic for 5 minutes, until golden.
4. Add the meat or smoked fish and fry for 5 minutes, then add the tomatoes and let them break down.
5. Stir in the pounded cassava leaves and pour in the water. Simmer covered for 1 hour over low heat, stirring from time to time.
6. Add the cooked cassava roots and the ground peanuts if using, then cook for another 20 minutes until you have a tender, well-bound dish. Adjust the seasoning and serve hot.