8 Best Rated
Dishes with Cassava Leaves

A specialty dish from the Brazilian regions of Pará and Bahia, maniçoba is a part of the feijoada family of Brazilian dishes. In addition to dried meat, salted pork, bacon, and sausages, chopped cassava leaves are used instead of beans which are commonly used in a traditional feijoada. One must be extra careful when preparing the dish due to the toxic cyanides found in cassava leaves, which is why they need to be ground and boiled for at least one week in order to remove the toxins. Since it is a lengthy process, maniçoba is mostly prepared for festivities and religious celebrations, when it's consumed by large groups of people. In Bahia, peppers and farofa are often added to the dish, while in Pará, the usual accompaniment is white rice.Expand

Traditional Angolan dish kizaca, sometimes spelled quizaca or kisaca, is one of the most popular vegetarian dishes in the country. It is made with boiled cassava leaves mixed with ground peanuts. Cassava and peanuts are stewed until the dish develops a thick consistency, while the peanuts form a silky, nutty sauce. Although it is nowadays regarded as the national dish of the country, kizaka has an interesting historical background. For centuries, Angola was a Portuguese colony, and kizaka, like most Angolan dishes, is a combination of European influences and authentic African ingredients. More interestingly, the main ingredient, cassava, was brought to Angola from Brazil, another former Portuguese colony, where it is regarded as an indigenous ingredient. In Angola, the most popular variety is kizaka com peixe, a dish made with fish, onions, and tomatoes, while rice is traditionally served on the side. The dish is popular everywhere in Angola, and it is usually served as a side dish alongside meat or fish dishes. Frequently, green cassava leaves can be substituted with spinach.Expand

In Central Africa, saka saka is the name of green cassava leaves, as well as the name given to the dish that is made from the leaves. Although there are numerous variations of the dish, saka saka dish typically incorporates fresh cassava leaves that are ground and combined with palm oil, onions, garlic, peppers, okra, or other additions such as dry fish, meat, ground peanuts, peanut butter, or other greens such as spinach or collards. The dish has a thick consistency, and it is usually served with dry or fried fish, meat, rice, fried plantains, or luku (fufu). Saka saka is found in both the Democratic Republic of Congo and Republic of the Congo.Expand

Limbondo is a traditional sauce dish from the Democratic Republic of the Congo (DRC) that has cassava leaves as a staple ingredient. Additional ingredients include peppers, hot peppers, onion, garlic, dried fish, baking soda, and others, depending on the recipe. Preparation starts with pounding the ingredients in a mortar and pestle, then cooking them until done. Limbondo showcases Congolese cuisine's reliance on fresh, locally sourced ingredients and traditional cooking methods. It is a beloved dish often prepared for family gatherings and communal meals, highlighting the importance of shared food in Congolese culture.Expand

Sangah is a Cameroonian specialty, a simple dish that is made with cassava leaves, palm oil, and maize. Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side.Expand

Isombe is a typical Rwandan stew made from mashed cassava leaves and other ingredients such as tomatoes, onions, coriander, garlic, Maggi seasoning, and peanut butter. The dish often has a meaty flavor although it contains no meat due to the usage of stock from boiled beef bones. Isombe is traditionally served with rice or beans on the side.Expand

Kwepme is a healthy soup originating from Southern Cameroon made with cassava leaves as key ingredients. Apart from cassava leaves, the soup also contains water, onions, garlic, hot peppers, ginger, peanut paste, and canned palm soup base. The ingredients are slowly simmered until the soup develops a smooth texture. It is recommended to serve the dish with boiled rice.Expand

Kpwem is a vegetarian dish from Cameroon made with young and tender manioc leaves as the key ingredient. The leaves are pounded and mashed with a mortar and pestle, combined with ginger, salt, onions, garlic, then boiled with peanut butter in water until the mixture is smooth. When served, the dish is traditionally accompanied by rice, plantains, yams, or cassava tubers.Expand