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Sunday, January 17, 2016

Cassava Leaf Stew Recipe

Cassava also known as arrowroot, yucca, manioc, and tapioca is a nutrient-rich root vegetable. 


Cassava is the third most important source of calories in tropical Africa, after rice and maize. The cassava plant is a staple crop in Africa, different parts of the plant such as the root; leaves are used in herbal remedies. Families depend on cassava as a vital link for both food and income.

Cassava Leaf Stew Served with RiceCassava Leaf Stew Served with Rice


Ingredients:
2 cassava roots peeled and chopped
2 handfuls cassava leaves
2 medium onions chopped
2 medium tomatoes diced
5 cups water or vegetable broth
Salt and pepper to taste

Directions:

Add all ingredients into a large pot and simmer 30 minutes. Serve with rice.



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