cassava leaf

The edible leaves of the cassava plant (Manihot esculenta), widely used as a leafy vegetable in parts of Africa, Asia, and other tropical regions. They are usually pounded, chopped, or ground and cooked thoroughly before eating, often in stews and sauces with ingredients such as peanuts, coconut, fish, or meat. Cassava leaves should not be eaten raw, as they contain naturally occurring cyanogenic compounds that must be reduced through proper preparation and cooking.