Wash the cassava leaves in salt solution and cut into julienne slices, then set aside.
Heat palm oil in a saucepan over medium heat.
Add sliced onion and stir until translucent for 3 minutes.
Add stock fish, stir and let fry or 2 minutes.
Then add pureed onion, scotch bonnet pepper, stir and let simmer for 3 minutes.
Add crayfish powder, cow hide (wele), salt, stir, cover and let simmer for 5 minutes.
Then add smoked mackerel, stir and let simmer for 5 minutes.
Add sliced cassava leaves, cover and let wilt for 5 minutes.
Stir to mix evenly and cover to cook on low heat for 10 minutes or until soft and tender. Adjust salt to your taste.
Cassava leaves stew ready. Serve with boiled cassava.