While it originated in South America, today everyone wants to know how to prepare cassava leaves especially in Africa.

To prepare cassava leaves, it’s easy to boil it first in raw form because its leaves are toxic, when you boil it first, the poison is completely neutralized.

Cassava leaves can be prepared with everything from rice, fish, meat. It starts with everything. Most Africans eat them with dried fish for more flavor.

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Here are some steps to be able to prepare the cassava leaves easily, we will separate it into 2 parts:

First part

Step 1: Fill a large pot with water and then light a fire and let the water boil.

Step 2: Wash the cassava leaves properly in water, and put it into the pot, let it boil for a few minutes until the water runs out.

Step 3: you have the choice of chopping the cassava leaves before boiling them or simply putting them entirely in the pan.

Pour the palm oil into the pot, adding a few spices (onion, chilli and stock cubes). Leave to boil for another 30 minutes.

Step 4: Add the cut vegetables, spices and meat.

You can, for example, add chopped onions and the like and stir.

Step 5: Return the pan to the heat and bring the water to a boil. Then reduce the heat, simmering the ingredients until the dish comes tender.

Step 6: Return the pot to the stove and bring the water to a boil. Reduce the heat and simmer the ingredients until the cassava leaves and vegetables become tender.

Second part

In a large pot, season the meat with cube, salt and onions, let it boil until everything is tender, compared to the chosen meat.

Next, heat the oil in a large saucepan over a small fire, adding the crayfish and onions, sauté until fragrant. And add the meat.

Then add the cassava leaves and continue cooking for another 25 minutes with the peanut paste.

The ingredients used:

• cassava leaves
• Meat cut into bite-sized pieces
• onion
• Palm oil and canola oil
• Ground peanut butter
• Maggie’s Powder
• Salt and pepper

Tips and Notes:

To be prepared with any meat or fish, several African countries use dried fish for their soups to give a good flavor.

Nutrition information:

• Calories: 382 kcal (19%)
• Carbohydrates: 11g (4%)
• Protein: 34g (68%)
• Fat: 22g (34%)
• Saturated fat: 7 g (44%)
• Cholesterol: 119mg (40%)
• Sodium: 192mg (8%)
• Potassium: 983mg (28%)
• Sugar: 1g (1%)
• Vitamin A: 3125 IU (63%)
• Vitamin C: 67.7mg (82%)
• Calcium: 80mg (8%)
• Iron: 4.3mg (24%)