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
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.
