Bobolo

Preparation

1. Prepare the cassava dough by mixing the grated fresh cassava with the salt in a large bowl, kneading it gently for 3-4 minutes until it forms a cohesive, moist paste without being wet or soggy. The natural moisture from the cassava is sufficient; do not add water.
2. Lay banana leaves flat and divide the cassava dough among them, shaping each portion into a thick log or stick of about 3-4 inches long and 2 inches in diameter. Wrap each cassava log tightly in banana leaves, rolling and folding the edges securely to create sealed parcels that will ferment.
3. Place the wrapped cassava parcels in a large pot of salted water and bring to a boil over high heat, then reduce to a simmer and cook covered for 60-70 minutes until the bobolo becomes firm and slightly sour-smelling from the fermentation of the cassava. The exterior should feel firm when pressed.
4. While the bobolo cooks, prepare the tomato sauce by heating the vegetable oil in a separate skillet over medium heat, then adding the chopped onion and minced garlic, cooking for 4-5 minutes until softened. Add the minced scotch bonnet pepper if using and cook for 1 minute, then add the crushed tomatoes and simmer for 10-12 minutes until thickened.
5. Grill or pan-fry the whole gutted and scaled fish over medium-high heat for 6-8 minutes per side until cooked through and the skin is crispy and slightly charred. Remove the bobolo from the water, unwrap carefully from banana leaves, and slice into thick rounds. Serve the grilled fish topped with spicy tomato sauce alongside the sliced bobolo.