This week, we were lucky, we got some fresh green vegetable.
It's came from our own cassava plant (Manihot utilisima).
The one and only cassava plant remain.
The leaves looks so fresh and tender.
Then we picked all the leaves, and keep the main branch to produce new tender shoots.
And the last... we boiled the leafy greens and served with ground chili sauce (sambal) and deep fried catfish.
A simple dish for lunch.