The Congo Cookbook » Sitemap » Vegetable & Side Dish Recipes » Feuilles de Manioc   [PDF: about - download]
Chicken | Fish | Meat | Rice | Soup & Stew | Sauce | Staple | Snack | Beverage | Other
Previous page: Breadfruit

& Side Dish



Beans and Rice

Boiled and Mashed Vegetables


Feuilles de Manioc

Fool Medames


Gari Foto


Greens in Peanut Sauce

Greens with Green Pepper





Koko na Nyama




Mbaazi wa Nazi

Mchuzi wa Biringani




Okra & Greens

Plantains in Coconut Milk

Plantains in Palm Oil




Squash with Peanuts

Sweet Potato Greens with Fish and Shrimp


Recipe Indexes

Rare Recipes

About this Website

Learn About Africa

About African Cooking


The Congo Cookbook ShopGet it at The Congo Cookbook Shop

A printed book or PDF download version of The Congo Cookbook is available from lulu

Support independent publishing: buy this book on Lulu.
Search Now:

from: Central Africa | cooking method: boiling-simmering

Feuilles de Manioc (Cassava Leaves)

Feuilles de Manioc: French, feuilles (approximately pronounced "foy") = leaves; manioc = Manihot esculenta or cassava. The cassava plant is grown all over the world's tropics for its edible tubers. The cassava plant is native to the tropics of the Americas and was introduced to Africa in the early 1500s. Africans, particularly in Central Africa, seem to be unique in their consumption of cassava leaves as a légume-feuille (leaf-vegetable or greens). Cassava leaf greens are cooked in many African stews and sauces.

bateke village, congo

What you need

What you do

Common combinations of optional ingredients that can be added to the cassava leaves are:

These dishes are the most basic cassava leaf recipes. They were developed in times when even salt was a rare and expensive item, so sel indigene or "vegetable salt" (salt obtained from bark or leaves) is used (baking soda is a similar-tasting substitute). Traditional cooks also insist on the most traditional cooking method: a clay cooking pot (instead of a metal one) over a wood fire. Clay cooking pots may also be needed to properly prepare foods that are used in a ceremonial or religious context. In some parts of Central Africa, a potful of feuilles de manioc, plus a staple made from manioc tubers (see Baton de Manioc & Chikwangue) might be an entire meal.

Cassava plants grow only in the tropics, and their leaves are not traded commercially ouside of African markets. If you have access to cassava plants, pick the newer, smaller leaves. Larger leaves are too tough to cook well as good greens. Outside of Africa, substitute any other greens (collards, kale, etc.) and reduce cooking time.

Search this website:


The Congo Cookbook,; contact
© Copyright, 1999- 2009, Ed Gibbon, The Congo Cookbook (© copyright notice)

Next: Fool Medames