Cassava is one the most important crops consumed in Sub-Saharan African countries, with the roots being more widely consumed. However, as well as the roots, cassava leaves are also widely consumed as a vegetable in the region, particularly in parts of Congo, Sierra Leone, Cameroon, Zambia and Liberia. The leaves, which are affordable and widely available, are made into soup or stew known by different names depending on which part of the region you are – pondu, mpondu, saka saka, sombe, nkwem, cassava leaves plasas, feuille de manioc etc