Cassava leaf vegetables

Material:

2 bunches of cassava leaves
50 grams of yellow basic spices, see here
1 stick Etlingera, sliced
500 ml coconut milk from coconuts 1
100 grams tekokak
12 pieces of red chili sauce
2 tablespoons salted anchovy fritters

How to Make:

1. Cassava leaves, wash clean, hard boiled, squeezed and sliced.
2. Cook the cassava leaves with yellow basic ingredients, water, and Etlingera, cook until boiling. Enter the coconut milk, cook until the spices evenly.
3. Enter tekokak and cayenne, cook a minute, lift.
4. Serve warm, sprinkled with fried salted anchovy.