Manihot esculenta

LEAVES OF THE cassava / manioc plant are one of the few poisonous ingredients when fresh: the leaves can only be eaten after careful cooking, to extract the hydrocyanic acid. Once this process is done, cassava leaves become a quintessential ingredient in Maniçoba – a traditional dish from Pará, also found in Bahian Recôncavo, consisting of a hearty stew with pork meats and offal served with manioc flour and rice. They can also be used in pasta fillings, fritters, and to complement soups. They are a good source of calcium, iron, amino acids, and vitamins A, C and B2.