Beef and fish stew with cassava leaves

Directions

1. In a mortar, pound together the onions and chillies to a paste.

2. Wash the cassava leaves and chop finely.

3. Bring a pan of salted water to a boil, add the cassava leaves and boil for about 20 minutes, or until tender.

4. Drain and set aside. Bring 2l of water to a boil, add the fish, meat and the pounded onion mixture.

5. Cook for 15 minutes then remove the fish and set aside to cool.

6. Continue cooking the meat mixture for another 75 minutes.

7. When the fish is cold, strip the flesh from the bones.

8. When the meat is done, stir the cassava leaves into the pot along with the peanut butter.

9. Bring back to a simmer and cook for 20 minutes then add the fish flesh along with the palm oil.

10. Continue cooking for 20 minutes more.

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