cassava leaves recipe (hako bantara) - sauce feuilles de manioc

Ingredients:
1 and cup of pounded cassava leaves
cup of peanut butter
200 ml of vegetable oil
1 onion, sliced
Green onion
1 medium fresh fish,
2 dried fish
300g of meat
Hot pepper to taste
Fresh okra
Salt, to taste
Direction:
Add the meat and fresh fish in a pot and cover with one cup of water. Cook until the fish is done, remove and set aside.
Add the cassava leaves, the peanut butter and cover with 1 liter of water. Bring to boil.
In a mixer, mix onions, green onions and hot peppers; remove the bone from the fish and ground the dried fish;
In the soup, add the onion mixture, fishes and oil; cover with one more cup of water and salt to your taste;
Cover the lid and cook on medium heat for 30 minutes while stirring the sauce occasionally;
Reduce the heat and cook on low until you can see the oil on top of the sauce.
Grate the okra and add in the soup;
Serve with rice and enjoy;