Ingredients

• A large bunch of cassava leaves (2 pounds or so)
  
• 2 cups or so coconut milk
  
• 1 tomato (diced)
  
• 1/2 yellow onion (diced)
  
• 2 cloves garlic (minced)
  
• Spicy chili pepper or hot sauce of choice
  
• A pinch of black pepper

Directions

• Grind cassava leaves in a mortar and pestle with garlic black pepper until well mashed.
• Note: Raw cassava leaves are poisonous! Don’t eat them!
• Bring coconut milk to a boil and add mashed leaves.
  
• Simmer for around an hour.
  
• While leaves are cooking, sauté onion and tomato over medium heat.
  
• Add chili pepper or hot sauce to taste and set aside.
  
• Once leaves are done cooking, serve over Coconut Rice.
  
• Garnish with tomato and onion.

#maindish #vegan #vegetarian #glutenfree 
Recipe submitted by Denis Illige-Saucier - Peace Corps Volunteer, Comoros (2015 - 2016)