Soaked, rinsed, then pounded with a wood mortar and pestle, shown a serving bowl with cooked green cassava (manioc) leaves cooked together with a type of African eggplant (Solanum aethiopicum), a popular recipe to accompany sauces in central Africa, called 'saka-saka' in DR Congo. Note: The fresh leaves contain cyanide so the soaking and multiple rinsing with cold, then boiling water leeches out the cyanide, and must be done before the mashed cassava leaves can be used as an ingredient in any recipes.