Mutton and cassava leaf stew

Directions

1. Bring a pan of salted water to a boil.

2. Add the cassava leaves and blanch for 5 minutes.

3. Drain the leaves and rinse. Place in a mortar and pound to a paste.

4. Combine the meat in a large pan with 3l water.

5. Bring to a simmer then skim any fat from the surface.

6. Add the spring onions and chillies then season to taste.

7. Bring to a simmer, cover the pan and cook for 40 minute, or until the mutton is tender.

8. Add the smoked fish, cassava leave and aubergine pieces.

9. Cover the pan and cook over medium heat for 30 minutes.

10. Stir in the palm oil at the end of the cooking time.

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