Saka-Saka (Cassava Leaves)

3 lbs cassava greens (or feuilles de manioc), or substitute kale, collards, turnip greens, spinach, or similar, stems removed, cleaned, and cut or torn into pieces

3 tbsp red palm oil, Moambé Sauce, or any cooking oil

1 onion, chopped

1 garlic clove, minced

1 sweet green pepper and/or sweet red pepper, chopped (optional)

1 small eggplant, peeled, cubed, rinsed, and salted (optional)

24 okra pods, chopped (optional)

baking soda, or salt, to taste

1 piece of dried, salted, or smoked fish; or one can of pilchards; or one can of sardines

Thoroughly crush, mash, or grind the greens in a mortar and pestle or with whatever you can improvise. (roll them with a rolling pin, crush them in a heavy bowl with the bottom of a sturdy bottle, etc.)

Bring a large pot of water to a boil; add greens and cook for 30 minutes or more (much more if using cassava leaves).

Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer. Do not stir. Simmer until the water is mostly gone and the greens are cooked to a pulp.

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Saka-Saka (Cassava Leaves)