cassava greens
Cassava greens are exceptionally high in protein (relative to leafy greens), providing all nine essential amino acids, and are rich in vitamins A, C, and several B vitamins, as well as minerals including iron, calcium, and magnesium.
About
Cassava greens (also known as cassava leaves, manioc leaves, or sese in parts of Africa) are the nutrient-dense leafy tops of the cassava plant (Manihot esculenta), a woody tropical shrub native to South America. The leaves are dark green, deeply lobed, and palmate in structure, typically 10-30 centimeters in width. They have a slightly bitter, earthy flavor with herbaceous undertones and contain protein, vitamins, and minerals in notable concentrations.
Cassava greens are used throughout tropical and subtropical regions, particularly in sub-Saharan Africa, Southeast Asia, and parts of Latin America. The leaves must be properly processed before consumption, as raw cassava foliage contains cyanogenic glucosides that require cooking or fermentation to be safely neutralized. Modern cultivation often focuses on both root and leaf productivity.
Culinary Uses
Cassava greens are cooked as a leafy vegetable side dish or incorporated into soups, stews, and sauces. In West African cuisine, they form the base of dishes such as gari and cassava leaf stew, typically simmered with tomatoes, onions, and protein sources like fish or meat. Southeast Asian preparations include stir-frying with garlic and chili or blanching for use in salads. The leaves are sometimes dried and powdered for storage and added to grains. They pair well with bold aromatics, coconut-based broths, and legumes, and work particularly well in one-pot meals and braised preparations.