Kizaka

Ingredients

• •1kg shredded cassava leaves (substitute strongly-flavored greens if not available)
• •250ml red palm oil
• •1 large onion, chopped
• •1 hot habanero chili
• •1 large dried, smoked fish (typically catfish — you can also use dried prawns)
• •salt, to taste

Directions

1. 1Add the leaves to a pan, cover with water and boil half-covered for about 1 hour. When ready, drain.
2. 2Wash the fish well and break into pieces, removing as many bones as possible then set aside.
3. 3Add the palm oil to a pan and use to fry the onion until golden then add the greens and fish to the pan along with the chili.
4. 4Season to taste then add enough water to cover. Bring to a boil, reduce to a simmer and cook, partially covered, until the water has reduced and the dish is almost dry.
5. 5Serve over plain rice or with Funje.