Cassava leaf soup with coconut milk

Ingredients

• 250 g of cassava leaves
• 3 bunches of young cassava leaves
• 1/2 coconut, grated (for 600 ml of coconut milk)
• 100 g of meat
• 100 g of tomatoes
• 2 tablespoons of frying oil
• 4 Allium ascalonicum
• 2 cloves of garlic
• 2 red chili peppers
• A pinch of salt

Pour prepare the cassava, pour hot water over the cassava leaves, and stir until they soften. Let them rest.

Grate the coconut and prepare 600 ml of coconut milk.

Cut the meat into small pieces.

Wash the cassava leaves and cut them into pieces.

Slice the tomatoes.

Combine the Allium ascalonicum, Allium sativum (garlic), and hot peppers together to create the spices.

Bring back the spices that were ground in oil paint.

Add the meat, cassava leaves, and tomatoes, along with the coconut milk.

Cook until everything is tender.