Wednesday, May 9, 2012

Cassava Leaves Are Very Nutritious

I've used tender young leaves for years in stir fry and soups, and am today making my first ever batch of African stew made from pureed leaves. This version will have scavenged cow meat, garlic, hot peppers, palm oil, fish sauce, simmered until thick and served over rice. I can't imagine my south Tampa urban farm without my several cassava plants.

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