Some tribes not only eat cassava roots but leaves too. So we bring you how cassava leaves can be prepared to work as greens or as food.

Get four 4brunches of freshly chopped cassava leaves, one large eggplant, four medium tomatoes, four bunches of green onions, one garlic, one tablespoon curry powder, one tablespoon salt, four seasoning, and two teaspoons of peanut butter.

Also add three teaspoons of palm oil. Chop all the vegetables and boil four cups of water and add the cassava leaves when the water starts to boil and when it has almost dried out.

Again add palm oil and cook until the oil has almost evaporated, add tomatoes and onions plus garlic, and also add the black pepper, curry powder and peanut butter. Boil it for some ten minutes and serve it hot with food of your choice.

Scientists say that cassava leaves are more nutritious than tubers. Cassava is a staple food in many areas of Uganda especially the eastern region. The commonly consumable parts of cassava are the leaves and the tubers.

But researchers say that leaves of cassava trees are more useful than tubers as they are high in calcium iron and phosphorous minerals which are essential for strong bones and teeth.

Cassava leaves also contain proteins and vitamins A, B1 and C which boosts growth, it also has fat and carbohydrates which helps to provide calories. It should also be seriously noted that when cassava leaves are not prepared well they can irritate the human digestive system.