In Liberia, we never experienced a problem with seasoning cassava leaves, so it's what it is cooked with that brings out the deliciousness, like dry or fresh meats and fresh fish or dry fish. ( what you are cooking is called cassava leaves mixed with fever leaves,which is an entire soup by it self. Then there is cassava leaves by itself, and fever leaves soup by itself. Anyway this is nice and delicious 😋( blending your cassava leaves with the pepper and onions, then adding it to your season cooked meats ,stewing it down to your liking prior to adding the palm oil, keeps the seasoning well, also the flavor, its the flavor actually that gets lost, thats why the right ingredients are necessary. Also if you are using fresh fish and add that with or right before adding the blended cassava leaves helps. The fever leaves are just awesome regardless of what you put in it.
Praying for speedy recovery you’re an amazing mother and wife to still cook 👩🍳 he can be friends with my Asian/Mexican husband that loves 98% meat in his soup lol 😝
