Harvesting Cassava Leaves

Today was a hot day. While I was sitting down, the wind blew fast. I remembered that a few months ago, the cassava trees were taken out by the roots, so I wasn’t able to harvest any cassava roots.
Then I cut some tall cassava trees and harvested their leaves to prevent the trees from being uprooted.
I selected the young leaves and put them in a basin.

Young, green cassava leaves are delicious vegetables when cooked with coconut milk and minnow fish. The dish is my favorite. Sometimes I add fried fish, but minnow fish tastes better.

The leaves need to be boiled for more than 30 minutes to make them tender. Cassava leaves are quite tough, so they must be boiled for a long time first.

Cassava leaves cooked with minnow fish and coconut milk are a traditional dish from my town. In other regions, the way people cook cassava leaves is different .it depends on the area. In my town, Purworejo, this dish is a favorite, though I’m not sure about other regions.

I asked my wife, “Please cook them tonight so I can enjoy them tomorrow or later this evening.” She said yes. I am waiting now.
In the next few months, the roots will grow bigger. I am affraid if I do not get the Cassava.

Cooking cassava leaves with coconut milk and minnow fish reminds me of my hometown traditions. It’s a simple dish, but it connects me to my roots and the flavors of Purworejo.