Esparregados de Bacalhau (Cod Esparregados) is a traditional Angolan recipe for a classic stew of salt cod in a spiced cassava leaf base. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Cod Esparregados (Esparregados de Bacalhau).
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Ingredients:
1kg cassava leaves
400g salt cod, soaked over night in several changes of water
30g butter
1 Guinea pepper (grains of paradise)
1 red bell pepper, finely chopped
1 onion, peeled, chopped and pounded to a paste in a mortar
1 tomato, blanched, peeled, de-seeded and chopped
salt, to taste
groundnut oil for frying
Method:
Wash the cassava leaves and trim the stems. Bring a pan of water to a boil, add the cassava leaves and blanch for 8 minutes. Drain and rinse the leaves under cold, running, water and then chop the leaves finely.
Mix the cassava leaves with the red bell pepper and season with salt then stir in the tomato and the onion.
Cut the cod into pieces, bring a pan of water to a boil, add the cod and boil for 10 minutes. Rinse the fish under cold, running, water then drain and flake the flesh, discarding any skin and bones.
Season the cod with black pepper and ground Guinea pepper then mash with a fork. Arrange the cod in the base of a baking dish and spread the cassava leaf mixture over the top. Sprinkle a little of the oil over the top then transfer to an oven pre-heated to 200°C and bake for 15 minutes.
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