Mesebeul (cassava leaf salad)

Instructions

1. Rinse the cassava leaves and remove the hardest stems.
2. Pound them roughly or chop them, then boil them in salted water for 20 minutes to make them tender and remove any bitterness.
3. Drain the leaves and squeeze out the excess water.
4. Finely slice the onion and crush the garlic.
5. In a salad bowl, mix the leaves, grated coconut, onion and garlic.
6. Add the coconut oil, lime juice, salt and pepper, then mix well.
7. Let it rest for 10 minutes so the flavours blend.
8. Serve warm or at room temperature.