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Cassava leaves are the young shoots and foliage of the cassava plant (Manihot esculenta), the same tropical shrub grown for its starchy roots. Pounded and slow-cooked into thick, deep-green stews — saka-saka, pondu, mpondu — they are among the most important cooking greens of Central Africa, but like the root they must always be cooked, never eaten raw.
What to look for, from just cut, deep green, standing up to yellow, limp and souring.