Ingredients
ServingsOriginal: Serves 5
- Pounded cassava leaves700 g
- Pork belly, in large pieces700 g
- Coconut milk300 ml
- Onion2
- Garlic6 cloves
- Ginger30 g
- Rice, to serve400 g
- Vegetable oil40 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Brown the pork in large pieces on all sides.
Add the onion, garlic and ginger and fry until soft.
Stir in the cassava leaves, add water to the same level and season.
Stew covered for an hour on a low heat, stirring every fifteen minutes.
Uncover and drive off the excess liquid; the dish should be thick rather than soupy.
Add the coconut milk and warm it five minutes without boiling. Serve with rice.
