Beef and cassava leaf soup

1kg minced cassava leaves (a 50:50 mix of spinach and Savoy cabbage mixed with a handful of curly parsley could be substituted)

Serves 6-8

1. Place the beef and onions in a lidded casserole pot along with the cubes, salt and black pepper.

2. Heat, stirring constantly.

3. Meanwhile mix half the scotch bonnet chilies with the dried chilies and pound to a paste.

4. Add the remaining chilies, whole, to the beef mixture.

5. When the meat is almost done add 2l water to the pot.

6. Bring to a boil and add 4 tbsp of the chili paste.

7. Return to a rapid boil and reduce the volume by about 1/4 before adding the cassava leaves.

8. At this point add 1 tbsp of the chili paste and all the flaked fish.

9. Return to the boil and cook for 20 minutes.

10. Add the red palm oil and stir into the other ingredients to mix thoroughly.

11. Add the remaining chili paste and cook for a further 5 minutes.

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