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Mataba (Cassava Leaves with Coconut and Tuna)

Name: Mataba (Cassava Leaves with Coconut and Tuna)
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g (pounded) Feuilles de manioc pilées; 400 ml Coconut milk; 1 Onion; 2 cloves Garlic; 2 Tomato; 300 g Tuna; 1 Chili pepper; 2 tbsp Neutral oil; 1 tsp Salt

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Feuilles de manioc pilées — to buy500 g (pounded)
Coconut milk — to buy400 ml
Onion — to buy1
Garlic — to buy2 cloves
Tomato — to buy2
Tuna — to buy300 g
Chili pepper — to buy1
Neutral oil — to buy2 tbsp
Salt — to buy1 tsp

Preparation

If starting from fresh cassava leaves, boil them for 30 minutes in salted water to soften the fibres, then drain and pound them coarsely in a mortar — aim for a texture close to coarsely chopped spinach.
Heat the oil in a pot and sauté the sliced onion for 3 minutes, add the crushed garlic and the split chilli, and cook for 1 more minute.
Add the diced tomatoes, crush them with a wooden spoon and let them stew for 5 minutes until they release their juice.
Stir in the pounded cassava leaves, mixing well so every strand is coated in the tomato sauce.
Pour in the coconut milk, season with salt, bring to a simmer and cook uncovered for 15 minutes, stirring from time to time.
Add the tuna cut into large chunks, nestle it into the sauce and let it poach for 8-10 minutes until cooked through and easily flaking.
Taste, adjust the salt, and serve piping hot with plain rice — mataba is even better reheated the next day.