Seafood casserole

Directions

1. Bring a pan of water to a boil, add the cassava greens and cook for 20 minutes drain the leaves, reserving a little of the cooking liquid.

2. Melt the margarine in a pan, add the onion, garlic and red bell pepper and fry gently for about 4 minutes, or until the onions are soft. Mix the peanut paste with 60ml boiling water until smooth then pour into the pan. Mix the cooked cassava leaves with a little of the reserved cooking water, until you have a paste and stir this into the pan.

3. Add the coriander leaves and season to taste with salt and black pepper. Stir in the coconut milk, then turn half the mixture into a clay baking dish then add the fish, prawns and crab meat. Pour over the remaining sauce, then transfer to an oven pre-heated to 170°C and bake for 60 minutes.

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