Nianto delights come to us straight from Gabon.

Ingredients

2 sets of cassava leaves – Chose the cassava leaves very well, they must be very young and tender
2 smoked fish (mackerel or other)
Some oil
2 onions, 1 green chili, 3 garlic, salt

Preparation

Take off the ends and crush vigorously as you wish: the blender replaces the pestle as well and saves time

Progressively add the small onions, the garlic and the green chili

Empty the pestle/blender in a saucepan and bring to the boil on high heat for an hour and 30 minutes on wood fire or 02 hours on gaz fire

Completely pester out and stir

Reserve

In a different saucepan, heat the oil, then pour the cassava leaves

Stir vigourously so they won’t stick to the pan

Add the crumbled smoked fish

Mix and add salt

Cover again and leave to simmer on low heat for 10 minutes

(You can even add fresh or smoked prawns/shrimps)

Serve

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Ingredients

2 sets of cassava leaves – Chose the cassava leaves very well, they must be very young and tender
2 smoked fish (mackerel or other)
Some oil
2 onions, 1 green chili, 3 garlic, salt

Preparation

Take off the ends and crush vigorously as you wish: the blender replaces the pestle as well and saves time

Progressively add the small onions, the garlic and the green chili

Empty the pestle/blender in a saucepan and bring to the boil on high heat for an hour and 30 minutes on wood fire or 02 hours on gaz fire

Completely pester out and stir

Reserve

In a different saucepan, heat the oil, then pour the cassava leaves

Stir vigourously so they won’t stick to the pan

Add the crumbled smoked fish

Mix and add salt

Cover again and leave to simmer on low heat for 10 minutes

(You can even add fresh or smoked prawns/shrimps)

Serve