Cassava Leaves (Sierra Leonean Cassava Leaf Stew with Rice)

Instructions

1. Put the beef, half the onions, the garlic, the chopped pepper and 1 teaspoon of the salt in a large heavy pot. Add 750 ml (3 cups) of water, bring to a boil, then cover and simmer over medium-low heat for 45 minutes, until the beef is nearly tender.
2. Stir in the thawed cassava leaves with any liquid, the remaining onion and the whole pepper. Add a splash of water only if the pot looks dry. Bring back to a simmer, cover and cook for 30 minutes, stirring now and then.
3. Add the palm oil, flaked smoked fish, ground shrimp if using, and the remaining salt. Stir well, cover and cook on low for 30 to 40 minutes more, until the leaves are completely soft with no raw, grassy taste.
4. Uncover and cook for the last 10 minutes, stirring often, until the stew is thick and glossy and a layer of red oil shows at the edges. The beef should fall apart when pressed with a spoon.
5. Taste and adjust the salt. Lift out the whole pepper if the heat is already strong. Let the pot rest off the heat for 10 minutes so the flavors settle.
6. Serve in wide bowls over hot rice, with extra chopped hot pepper on the side for anyone who wants more heat.

Tips

• Frozen ground cassava leaves are sold at African and Caribbean grocers. If you cannot find them, use 700 g (1.5 lb) finely chopped collard greens or spinach and cook for 25 to 30 minutes. Never eat cassava leaves raw or undercooked.
• Red palm oil gives the signature color and flavor. If you cannot find it, use 3 tablespoons of vegetable oil with 1 tablespoon of sweet paprika for color, though the taste will be milder.