The cassava leaves are major delicacies in some Africa countries, although not widely used in Nigeria. In Countries like; the Central African Republic, Sierra Leone, and Zaire, these leaves are a daily staple food for many families.
In times of economic crises and inflation, cassava leaves play an important role in feeding a family. And please remember that African families are often large. There are many mouths to feed and many stomachs to fill. The preparation of ngunza takes several hours. Leaves have to give up their bitter flavor before they are eaten. Traditional preparation, which involves grinding and constant boiling detoxify them. The oil the African women prefer to use in preparing it, is palm oil. The locally made dark-red oil is a must. Ngunza with a little peanut butter and maybe some onion and garlic is a daily meal for a family. Other ingredients added are; smoked fish or smoked chunks of beef—plus lots of garlic and onions along with a large amount of fresh, homemade peanut butter. All of this goes into one big pot. The rest is patience and a lot of boiling.
Another way you can use the cassava leave to prepare a meal is on a cold rainy day, ngukassa, a broth or stew cooked with everything in the garden or field, may be the right thing for you. Palm oil, plantains, peanuts, sweet potatoes, corn (maize), and, of course, some cassava leaves are all cooked together, but no salt is added—not one single grain of salt. That’s the secret! The result is delicious and nutritious. And if you go on a long trip, take some kanda along. This is made of cassava leaves pounded together with smoked fish or meat. Wrapping this mixture up in leaves and smoking it over a fire for several hours until hard and dry prepare Kanda. It keeps for days and can be enjoyed along with a piece of bread. It is perfect for travelers.
