In rural Africa, agriculture is seasonally dependent. Cassava leaves are abundant in the fields during the rainy season and become scarce in the dry season. When they are abundant, they sometimes deteriorate in the fields and when they are scarce, entire communities are starved because they are the staple of their food. It was also to solve this shortage that the drying of cassava leaves was born. Cassava leaves dry in a minimum of 3 hours under regular sunlight of over 24 ° C. Surplus production can be dehydrated during abundance and stored for later use, even during unplanned migrations.
In the major cities of North America, people are very busy with different activities. Sometimes you cannot eat your favorite cassava leaves menu due to lack of time, fatigue, and the stress of cooking.
Here, we provide our customers with the pounded and dried Cassava leaves. This version remains as nutritious as those of the fresh leaves. You just need to soak in water and the vegetables will spring back into shape.