Cassava Leaves

Vegetable

Cassava Leaves come from the tropical cassava plant, more widely known for its starchy tuber roots. The leaves are deeply lobed, palm-like, and green with reddish stems. A traditional green vegetable in many African, Asian, and Pacific cuisines, cassava leaves are nutrient-dense but must be cooked properly before eating.

How chefs use it:

Stews & Curries: In West and Central Africa, cassava leaves are pounded and simmered into rich, spiced stews with meat or fish.

Coconut-Based Dishes: In Southeast Asia and the Pacific Islands, they are cooked in coconut milk with chilies, onions, and spices.

Boiled Greens: Prepared like spinach, often served with rice or root crops.

Texture & Prep Tips: Cassava leaves are fibrous and contain compounds that can release cyanide if eaten raw. They must be boiled thoroughly—often twice—or pounded and simmered for long periods to make them safe and palatable. When cooked, they soften into a spinach-like texture.

Flavor profile in a dish: Earthy, mildly bitter, and herbaceous. Their richness pairs well with coconut, chilies, garlic, or smoked fish, balancing out hearty stews.