INGREDIENTS

1. 1/2 pound ngaï-ngaï (sorrel) leaves, washed
2. Large spoonful oil
3. 1/2 onion, if desired, chopped
4. Piri piri (African bird's-eye chili)
5. 1/2 small spoonful salt 

Method:

1. Place ngaï-ngaï leaves in a pot without water.
2. Add oil and onion (if desired) to the pot.
3. Heat pot. With a wooden spoon, stir mixture until ngaï-ngaï leaves are soft. Add one or two spoons of water, if necessary.
4. Add piri piri and salt.
5. Serve with cassava and/or fish.