Wash the cassava leaves thoroughly and drain them in a colander.

Finely chop the cassava leaves on the cutting board using a chef's knife.

Finely chop the onion and crush the 2 garlic cloves.

Place the chopped cassava leaves, onion, garlic, and 400 ml coconut milk in the large saucepan.

Bring the mixture to a gentle simmer over medium-low heat and stir with the wooden spoon.

Add the whole chili pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan.

Simmer the cassava leaf mixture for 30 minutes, stirring regularly to prevent it from sticking.

Cut the firm white fish into large pieces and add it to the simmering cassava mixture.

Cover the saucepan and cook for 15 to 20 minutes until the fish is opaque and flakes easily.

Remove the chili pepper and serve the Madaba hot once the cassava leaves are very tender and creamy.