This recipe is simple, hearty, and full of rich African flavors.

1. Prepare the smoked fish
   Rehydrate the smoked fish in boiling water for about 20 minutes. Once softened, clean it by removing bones and skin, keeping only the flesh. Set aside.

2. Blend the aromatics
   In a blender or food processor, combine onions, garlic, green onions, leeks, and green peppers until smooth.

3. Cook the cassava leaves
   In a large pot, combine the cassava leaves and blended mixture. Add enough water to cover the leaves, then bring to a boil on high heat.

4. Add palm oil and salt
   Pour in the palm oil and season with salt. Let it simmer for about 30 minutes.

5. Add smoked fish and pepper
   Add the smoked fish and the whole habanero pepper for extra flavor. Continue to simmer for 1 hour, adding about 2 cups of water each time it reduces.