Nianto delights come to us straight from Gabon.
Contents
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
Markdown content
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
