Ingredients:
4 cassava leaves
1 onion
1 green pepper
1 eggplant
1 clove of garlic
80gr of dried fish (stockfish)
100 ml of peanut oil

Preparation:
Wash the leaves and cut them into pieces. Grind them well in a mortar. Put plenty of water in a pot and cook until it boils, then put the grinded leaves into the boiling water and leave it cooking for a while (15min, give or take). When well cooked, remove from the fire and strain it. Make the sauce in the same pot. Pour a little bit of oil. Fry onion, green pepper, eggplant, garlic, salt and pepper until the mixture turns golden. Add broth, dried fish and mashed cassava leaves. Let it boil until it’s dense.

Tips:
It’s a soup that is served with rice