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

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.