Mashed Cassava Leaves and Exploring Its Various Preparations in Borneo

Mashed cassava leaves. Tina Lie.

This unique dish is a staple in Bornean cuisine, offering a taste of the region's rich food heritage. Whether you're exploring bustling markets or relaxing with locals, enjoying this traditional vegetable will give you a genuine flavor of Borneo's culinary traditions.

Flavors and delights of mashed cassava leaves

What vegetable never gets old, especially for the people of Borneo? It’s none other than mashed cassava leaves. Who doesn’t like it?

It’s quite astonishing. Cassava leaves in Borneo are smooth. When boiled, they remain green—not turning dark brown or black.

Cassava leaves, or manioc leaves, are finely mashed and sautéed with a simple mix of spices, yet the flavor is deeply nostalgic. They’re truly delicious and appetizing. People in Borneo especially love mashed cassava leaves.

Cassava grows abundantly in Kalimantan. It can be found in gardens, home yards, or even growing wild. It’s incredibly easy to obtain this vegetable without needing to buy it at the market. It’s not very valuable due to its abundance; even when sold, it’s very cheap. However, despite this, cassava leaves are rich in vitamins, particularly Vitamin C and folic acid, which are essential for maintaining a strong immune system. It’s no wonder people in Kalimantan consume cassava leaves regularly.

In Kalimantan, there are two types of cassava leaves: one with elongated leaves and the other resembling the usual cassava leaves. The elongated variety lacks the cassava tuber and has slightly tougher leaves. This type is more delicious when cooked as mashed cassava leaves. It’s less bitter and retains its green color when cooked.

Kalimantan locals prepare cassava leaves in various ways

Kalimantan locals prepare cassava leaves in various ways, with the most popular method being to mash them. This preparation is a favorite among those who haven’t had cassava leaves in a while. Especially when combined with tiny eggplants, garlic, and ginger, the dish becomes even more delightful and fragrant.

Kalimantan locals prepare cassava leaves in various ways, with the most popular method being to mash them. Tina Lie.

Many Borneo residents cook their cassava leaves inside bamboo tubes, which adds a unique flavor. It’s incredibly aromatic!

Regardless of the cooking method, mashed cassava leaves are delicious when served with hot rice. They are especially enjoyable alongside salted fish, coarse ground chilies, and a touch of shrimp paste. It’s so tasty that you’ll want seconds.

Just as with porridge, where you can mix it or not, mashed cassava leaves also have a unique way of being eaten. You can either mix them with rice or keep them separate. 

Some people prefer to mix mashed cassava leaves with rice, blending them together on the plate into a green and white (if using white rice) mixture. 

Others enjoy their mashed cassava leaves without mixing, placing them beside the hot rice and eating them as separate dishes.

Mixed vs. unmixed mashed cassava leaves with rice

What’s the difference between eating mashed cassava leaves mixed or unmixed with rice? There’s definitely a difference in taste and enjoyment. 

Here's what a mix of mashed cassava leaves and rice looks like. Tina Lie.

Personally, I’m in favor of mixing the cassava leaves with rice. The flavor of the leaves absorbs into the hot rice, making it more enjoyable despite the somewhat unconventional appearance. 

The combination of mashed cassava leaves with rice sounds intriguing! Cassava leaves, often called "yuca leaves," are typically cooked until tender and then mixed with rice to enhance both flavor and nutrition. 

Usually, this dish has a vibrant green color from the cassava leaves, which can range from bright green to a darker shade depending on how it's prepared. The leaves add a slightly bitter taste, but it's wonderfully complemented by the rice and any additional seasonings. This dish is popular in various regions and is often served with additional sides like fish, meat, or spicy condiments to round out the meal.

What do you think? Have you ever tried it, or do you have a special recipe or method for making it?

-- Tina Lie