Feuilles de Manioc à la Gabonaise

What we know so far

Pounded cassava leaves are the everyday and feast-day dish of Gabon, cooked in different ways by each people: the Fang add groundnut paste, others cook the leaves down with smoked fish or tinned sardines and finish them with hot palm oil and onion. This is the home version most Gabonese in the diaspora make from a bag of pounded leaves and a tin of pilchards: the leaves boiled for two hours until dry, the fish crushed in, and smoking palm oil poured over sliced onion on top. It is eaten with boiled cassava, plantain or rice, on its own or beside grilled meat.

The draft was written from 3 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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