3 pounds frozen cassava leaves
½ pound smoked turkey, fish (precooked)
1 cup palm oil
1 medium onion chopped
2 tomatoes puree
2 teaspoon garlic
1 teaspoon ginger
1 teaspoon tomato paste
1/2 cup ground cray fish dried shrimps
1 tablespoon chicken bouillon or Maggie powder
1~3 scotch bonnet pepper
1/2 teaspoon cayenne pepper optional
Salt and pepper to taste
Heat oil in a large sauce pan over medium heat , add onions sauté until fragrant about 1-2 minutes.
Add the tomato and 1/2 teaspoon cayenne pepper , garlic, ginger, tomato paste
Add the precooked smoked meat, then add stock about a cup cook for another 5 minutes.
Throw in the drained cassava leaves and continue cooking for about 8~10 more minutes.
Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste and scotch bonnet pepper
Serve warm over rice