Cassava Leave Recipe

Cooking Instructions

1. 1

   Prepare the Cassava Leaves

   Wash the cassava leaves thoroughly to remove any dirt and impurities. Chop them into smaller pieces and set aside.

2. 2

   Cook the Fish

   In a pot, add the tilapia fillets, sprinkle with salt and a pinch of ground pepper, and add half of the chopped onion. Add 250 ml of water and bring to a boil. Cook for 10 minutes until the fish is done. Remove the fish and set aside, keeping the broth.

3. 3

   Make the Soup Base

   In the same pot, add palm oil and the remaining onion, chopped. Sauté until the onion is translucent, then add the ground crayfish, ground pepper, and seasoning cubes. Stir well.

4. 4

   Add the Cassava Leaves

   Add the chopped cassava leaves to the pot and stir. Pour in the reserved fish broth and additional 250 ml of water. Stir and bring to a boil.

5. 5

   Simmer the Soup

   Reduce heat and allow the soup to simmer for about 20 minutes, stirring occasionally. Add salt to taste.

6. 6

   Serve

   Serve the cassava leave soup hot, alongside the tilapia fish.