Fresh cassava leaves contain cyanide so they must be soaked and rinsed multiple times to leech it out, discarding the rinse water after each rinse and squeezing out of rinse water, followed by a last rinse of boiling water. After this important process, they go to the second step of pounding to be mashed prior to cooking. This batch shown required 40 minutes of steady pounding to be ready. Preparation for a popular recipe across many countries across central Africa, called saka-saka in DR Congo.