Description

Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25 percent protein

One delicious recipe :
1. Add onions, leeks or garlic, or aubergines if available.
2. Place in a pan with just enough water to cover the ground cassava leaves.
3. Tightly seal the pan and leave on low heat for at least an hour.
4. Serve with dishes such as rice, plantain bananas.