Mesengiltebul (taro and cassava leaf salad)

Instructions

1. Cook the taro in boiling salted water for 20 minutes, until tender, then drain it.
2. In another pot of boiling water, cook the chopped cassava leaves for 10 minutes to soften them, then drain them well.
3. In a salad bowl, mix the taro and the still-warm cassava leaves.
4. Add the onion, the lime juice, the oil, salt, pepper and chili if you're using it.
5. Toss gently and serve warm or at room temperature.