The leaf of the cassava plant. Cassava leaves are a good source of protein if supplemented with the amino acid methionine. They can be pounded to a fine chaff and cooked as a palaver sauce in Sierra Leone, usually with palm oil but vegetable oil can also be used. Palaver sauces contain meat and fish as well. It is necessary to wash the leaf chaff several times to remove the bitterness. In DR Congo the leaves are used in a stew called Pondu.