Kopabana Pounded dried Cassava Leaves | Isombe | manioc | Pondu | hako bantara 8OZ

You wash the cassava leaf let it soak for 2whole hrs in COLD WATER ….. then you put in to cook in a pot until boil for 30 mins or when ever you see it boil … you then change the water add fresh new water because cassava leaf had cyanogenic compands.. when cooking DO NOT COVER WITH POT with LID .. let it cook down until tender & the toxins are neutralize.. google will give you all the steps

These cassava leaves worked well for the recipe I was making (cassava leaf stew). For safety reasons, Cassava is supposed to be pounded first, then soaked, then boiled, so these leaves already came with the first step done. After boiling for awhile, the leaves will soften and the flavor is a nice, nutty, mild green leaf flavor and has lots of beneficial vitamins. Overall I found this to be a good value for dried cassava (I can't find them in the regular supermarket, although I think they have the frozen ones at the African import store). The pouch is also re-sealable, which is nice. Thanks again!

Dried grounded it's good

I ordered this because I have suffered from anemia off and on throughout the years, and this is said to have a lot of iron in it. I don't have any experience cooking with it, so take my review with the grain of salt. This is dried and crushed up herbs. I added it into my homemade bone broth that I have been making for a few days in my crock pot and it was a nice addition. It reminds me of spinach. I thought it tasted good with the vibe I was going for. I know people make certain dishes out of this, but I'm mainly using it to make in teas or homemade bone broth and so far so good since it's the iron I'm after. This also comes in a resealable bag.

First, I'm not an expert on cassava, but I'll point out some things to consider. I should mention that raw cassava leaves contain cyanide. The cyanide is reduced by drying, pounding and boiling. It's considered safe after boiling for 10min (rinsed and squeezed), I'm unsure how much cyanide is removed during the drying and pounding process. Animal protein contains amino acids that help detoxify cassava. This makes cassava best used in stews where the cassava is further broken down and combined with amino acids from another protein source. Cassava is widely used, however the traditional dishes it is used for includes proper preparation of the leaves.

I had never had cassava leaves but I wanted to try them because of their health benefits. They are high in iron as well as vitamin C and can help with a lot of health issues if you do a little research. They have a mild flavor but if you are combining them with other things in a recipe you won’t notice. I am using them in soups because I like to make bone broth often when we finish a rotisserie chicken. It’s a great way to add in some nutrients. It does say on the package to soak the desired amount in cold water for 30 minutes or longer before cooking, so that is important to remember.

Cassava is fairly bland. It's a little nutty, and a little bitter. Cooking it for a long time removes the bitterness though. I put some of this in a chicken soup that I was slow cooking overnight and it definitely wasn't the dominant flavor (I'm Italian, so that soup was full of garlic), but I think it added a little something to it. I've made chicken soup a billion times, and with this, the flavor seemed to have a little more depth. The other reviewer is correct as far as I know about the cyanide. You do want to cook that out. I don't think there's anywhere near enough in there to kill you, but I wouldn't risk it.

The palm oil was like water no taste no color it didn’t let the cassava taste good but the cassava pounded leaves was good and fresh but the palm oil was not good