1 kg shredded cassava leaves, 250ml smooth peanut butter, salt and olive oil to taste. Optionally, you can add some hot chili, 250g of smoked catfish or dry prawns. Meanwhile, the fish have to be well cleaned and broken into pieces, removing as many bones as possible.
Add the leaves to a pan, cover with water and boil half-covered for about 60 minutes. When ready, drain. Mix the peanut butter with 250ml water then transfer to a pan with the greens and bring to a boil. Season to taste then add enough water to cover. Bring to a boil, reduce and simmer and cook, partially covered, until the water has reduced and the dish is almost dry. It can be served over plain rice, with funje, plantains, or boiled cassava. (Recipe from AngolaMarket.com)