450g(1 lb) boneless meat cut into bite sized cubes
2onionspeeled and roughly chopped (divided)
2stock cubesdivided (Dole or Maggi)
750mls(3 cups) of waterdivided
2medium sized auberginespeeled and roughly chopped
100gof dried smoked fish flakesor 3 tbsp crayfish powder
Scotch bonnet or other chilli to taste
5tbspsmooth peanut butter paste
125ml(0.5 cup) palm oil - you can go up to 1 cup
500g(1.1lb) pounded frozen cassava leaves
Add the beef, 1 tbsp of onion, a quarter stock cube, oil, 100mls of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the beef is cooked through. Reserve both the beef and the cooking liquid.
Whilst the beef is cooking add the aubergine, the remaining onion, fish flakes, chilli and 150mls of water into a high-powered blender and whiz into a puree.
Transfer the vegetable puree into a pot, add the remaining stock cubes and water, peanut butter, and palm oil mix, bring to the boil and reduce to a simmer for 30 mins stirring occasionally.
Then stir in the cassava leaves, okra (if using) and beef liquid, bring the boil and simmer for about 30 mins (for young well minced leaves) or about 60 mins for older tougher leaves until the cassava leaves are done. You might need to add a little bit more water if cooking for longer.
10 mins before the cassava leaves are done add in the beef, season well and cook till done.