Cassava Leaves Sauce (Zakitumboi)


Source: What's Cooking Today by Muriel Emekunle Davies
Prep time: 20 minutesCooking time: 1 3⁄4 hoursTotal time: 2 1⁄12 hours

Description

Zakitumboi

Ingredients

4  
cassava leaves (tie, pounded or ground)
2  
ogeri (balls, /maggi cubes)
2  
onions (ground and pepper to taste)
4  
jakatoes
2 teaspoons
tola (or 4 okra)
   
flaked dry fish (herrings/bonga/pollock/mackerel)
1⁄2 pound
meat
4 ounces
broad beans (cooked)
3 tablespoons
groundnut paste
1  
palm oil (bottle)

Instructions

How to make Cassava Leaves Sauce (Zakitumboi)?

1. Wash and cut up meat into small pieces.
2. Put water, salt ogeri, meat and some of the fish in a pot to boil for one hour.
3. Add pounded cassava leaves, boil for 15 minutes. Add palm oil and the rest of the fish and continue boiling for 1/2 hour.
4. If too dry add some water, broad beans, jakato and tola or okra.
5. Blend well, check seasonings and serve with boiling rice.

Notes

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