Seafood and cassava leaf greens soup

Directions

1. Pound the chillies and onion with a large pestle and mortar to form a smooth paste. Add 1/3 of the minced cassava leaf and pound to combine then pound in the remaining cassava leaf about 200g at a time, until it’s all mixed in

2. In the meantime, remove the heads from the prawns. Add to a mortar and pound to a paste. Add 200ml water and pound to combine then pour into a bowl and set aside.

3. Now add a little oil to a large pot. Use to gently fry the fish until just browned then add the prawns and the crabs. Stir in 300ml water and the seasonings and bring the mixture to a simmer. Cover the pot and cook for 20 minutes.

4. Strain the prawn head purée into the stew (discard the pieces of shell). Layer the cassava leaf, chili and onion mix on top of the stew. Wash the mortar (containing the cassava leaf mix) with about 200ml water and pour this into the pot. Add just enough water to cover the cassava leaf, bring the mixture to a simmer, then cover the pot and cook for 40 minutes.

5. Stir thoroughly to combine all the ingredients at the end of this time and serve on a bed of rice.

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