Iporo is a Gabonese dish of cassava leaves cooked with fish. Like many recipes, there’s a million variations, and no one “true” recipe. I’m going to be basing my recipe off Africa Up’s En Cuisine (in French), but I’ll be using some red palm oil when I fry the onion, upping the garlic, and adding a hot pepper, as in this recipe from the town of Port-Gentil (also in French). Other recipes add dried shrimp, use smoked or salted fish, or use sauce graine – a premade sauce from palm nuts.
This is a lovely blend of flavours – the long cooking time softens the cassava leaves, but adding in the the fried fish and onions at the end keeps them crisp and flavourful. The peanut butter melds really well with the red palm oil and adds richness. Most recipes I looked at use either one or the other (I think it’s regional), but they’re pretty tasty together. The cassava leaves are nice and spicy, as I used a ghost pepper, and I’m serving them with another part of the plant – a side of mashed cassava root.
If you’d like another African cassava leaf recipe, check out matapa from Mozambique.