Steps
1. Wash the young leaves and blanch briefly in boiling water.
2. Mix the cassava curry with sufficient cooked rice to absorb excess liquids. Mix the cassava curry with sufficient cooked rice to absorb excess liquids.
3. Place a spoonful of this stuffing on to each leaf and roll up to form a closed parcel.
4. Pack all of the parcels closely together in a pan or baking dish previously greased with a little oil. Sprinkle with salt.
5. Add thin coconut milk or stock to cover and steam or bake until cooked (40-60 minutes).

Source
Food and Agriculture Organization of the United Nations (1990), Roots, tubers, plantains and bananas in human nutrition, ISBN 92-5-102862, Rome

Serving
4