Congo Pondu (Cassava leaf stew)

Ingredients:

• 500 g cassava leaves
• 150 ml vegetable broth
• 4 small white spring onions
• 1 green pepper
• 2 tablespoons vegetable oil
• 200 g canned natural mackerel
• 1 large clove garlic
• 1 fresh chilli pepper
• 120 g white rice
• Salt

Instructions:

• Rinse the cassava leaves well in clean water and drain.
• Boil a large volume of water and then drop the chopped cassava leaves into it.
• Cook for about 10 minutes in boiling water and then drain.
• Drain the mackerel in a small colander.
• Chop the white onions, garlic, chilli and green pepper as finely as possible.
• In a large pot, heat the oil and sauté for 1 minute, stirring regularly.
• Add the cassava leaves and broth and cook for 40 minutes, covered, adding water if necessary.
• Coarsely crumble the fish and add it to the preparation.
• Continue cooking for 30 mins.
• Serve hot with white rice cooked in boiling salted water.

The nutritionist's advice:

If you do not have cassava leaves, this recipe can be made with spinach. Mackerel can also be replaced by sardines. The presence of oily fish gives you all the omega-3 you need.