Lovely video! Many people around the world don't know cassava leaves are edible, even here in Suriname the Javanese diaspora isn't really aware of this. I think it's because a careful preparation technique is required to prevent cyanide poisoning. I have seen some African countries also put in the sun for several hours after boiling and washing, and this helps to further decrease cyanide levels.
Nice but simple dish chef, thanks for sharing.
Thank you for stopping by! 😊