Instructions

1. 1
   Wash the cassava leaves thoroughly in a bowl of water to remove any dirt or debris. Drain and set aside.
2. 2
   Using a blender or food processor, blend the cassava leaves until they are finely chopped. Set aside.
3. 3
   Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic to the pot, and sauté until they become translucent and fragrant.
4. 4
   Add the meat to the pot and cook until it is browned on all sides.
5. 5
   Add the diced tomatoes, Scotch bonnet peppers, ground crayfish, and dried shrimp to the pot. Stir well to combine, then allow the mixture to cook for a few minutes until the tomatoes start to soften.
6. 6
   Add the blended cassava leaves to the pot, along with the flaked smoked fish. Stir everything together to ensure the leaves are well coated with the flavors.
7. 7
   Pour in enough chicken or vegetable broth to cover the mixture. If you prefer a thicker stew, add less broth.
8. 8
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1–2 hours. Stir occasionally to prevent sticking and to ensure even cooking.
9. 9
   After the stew has simmered and the flavors have melded together, taste and adjust the seasoning with salt and pepper as desired.
10. 10
    Serve hot with a side of cooked rice, fufu, or plantains. Enjoy!