CASSAVA LEAF SOUP(SIERRALEONEAN STYLE)

Ingridients:

Crab
Gizzard
Fish
Egg plant(Optional)
Paste nut/peanut butter(Optional)
Redpalm oil
Seasoning
Onion
Tola(Pronounce turla) from Sierraleonean shop/afro shop.
Cassava leaf

Method:

Boil gizzard and crab in meat stock in a sauce pan.Leave to cook for some time.Add red palm oil.Chop up eggplant add to saucepan.Grind seeded pepper with onion together then add to saucepan.Leave to boil.Add cassava leaves , already washed and well chopped or well prepared from Afro shop.Add salt to taste.Cook for another forty minutes.Stir well.Add small amount of tola to aid thickenening.Leave to simmer for few minutes.Serve with rice.

Note: Meat or chicken or combination of them can also be used.In place  of tola ,okra or ogbono ( dried bush  mango seed)could be used.The use of okra or ogbono is a tip from author as both are as slippery as tola.



Picture from http://www.quora.com/