Cassava leaves

Cassava leaves are the young leaves of the cassava plant and one of the staple greens of Central and West Africa. Ground and simmered for a long time they turn into a thick, slightly bitter dish similar to spinach; the best known is Congolese saka saka, also called pondu. They are cooked with peanut paste, palm oil, fish or smoked meat. Raw leaves are inedible due to natural cyanogenic compounds, so they are always boiled long and thoroughly. Look for them frozen or ground in African grocery stores.