Gongura pappu is one of the delicious pappu recipes from Andhra cuisine. This simple to ...

Tindora or Dondakaya chutney is one of the most vital side dishes of India. ...

Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off ...

Mirchi ka salan, or curried chili peppers, is a popular dish made with a variety of long,...

Palak methi kumb is a recipe of methi and palak combo that build up reserves of vitamin A...

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

Feuille De Manioc (cassava Leaves) Recipe, How To Make Feuille De Manioc (cassava Leaves) Recipe

Name: Feuille de Manioc (cassava leaves)
Prep time: 30 min
Cook time: 10 min
Total time: 10 min
Yield: 2 persons

The cassava plant is grown all over the world's tropics for its edible tubers. Learn the recipe of Feuille de Manioc (cassava leaves) by vahchef.

About Recipe

How to make Feuille de Manioc (cassava leaves)

(89 ratings)

0 reviews so far

Prep time
30 mins

Cook time
10 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : 0

Servings : 0 persons
Published date : November 20, 2016

Ingredients used in Feuille de Manioc (cassava leaves)
• Cassava leaves - 250 grams.
• Roasted peanuts - half cup.
• Peanut butter - 3 tablespoons.
• Salt - to taste.
• Habanero pepper - 1 number.
Method:
Ina pan, adding enough water, add cassava leaves, cover with lid. Crush the peanuts roughly and add along with the peanut butter, whole hot pepper, and salt in pan. Bring to a medium simmer, cover and cook for 15 minutes. Uncover and continue to simmer until all the water is gone. Delicious as a side dish with steamed manioc and plantain, and a nyembwe (palm nut sauce) dish.