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