Cassava leaves are the nutrient-dense, edible greens of the tropical cassava plant (Manihot esculenta), widely used as a staple vegetable in African, Southeast Asian, and Caribbean cuisines. 

Key Culinary Uses & Dishes

• Popular Stews & Soups: Known as pondu or saka saka in Central Africa, and as cassava leaf stew or palava sauce in West African countries like Sierra Leone, Liberia, and Guinea. 

• Common Pairings: Typically cooked with palm oil, smoked fish, crayfish, meats, peanut butter, and Scotch bonnet or habanero peppers, and served over white rice, fufu, or ugali. 

• Purchasing Options: Available frozen, ground/pounded, or dried in international and African specialty markets

  
  

Nutritional Profile

• Macronutrients: High in plant-based protein and dietary fiber compared to many other leafy greens.

• Vitamins & Minerals: Rich in Vitamin A, Vitamin C, B-complex vitamins, iron, calcium, magnesium, and potassium. 

  
  

Safety & Preparation Warning

• Never Eat Raw: Raw cassava leaves contain cyanogenic glycosides, which can release toxic cyanide into the body.

• Proper Cooking: They must always be thoroughly boiled, pounded, or processed (often boiled for at least 15 to 30+ minutes with the water discarded or cooked down) to neutralize toxins before eating.