Cassava Leaves Dry Salted Fish and Rice | $16.99

Loso Pondu na Makayabu

 


Fresh leaves are carefully cut from cassava plants, dipped in water, then pounded in a machine until they become totally hammered. After that, the leaves are left in hot water for an hour to remove the sour taste.
The leaves are cooked for two hours with palm oil, bell peppers, and eggplants.

Soon after, the “Makayabu” (dry salted fish) are fried and mixed with an onion sauce. Everything is finally assembled with two sides of tasty cooked white rice.

Cassava Leaves Dry Salted Fish and Rice | $16.99
Cassava Leaves Dry Salted Fish and Rice | $16.99

Cassava Leaves Dry Salted Fish and Rice | $16.99

Loso Pondu na Makayabu

 


Fresh leaves are carefully cut from cassava plants, dipped in water, then pounded in a machine until they become totally hammered. After that, the leaves are left in hot water for an hour to remove the sour taste.
The leaves are cooked for two hours with palm oil, bell peppers, and eggplants.

Soon after, the “Makayabu” (dry salted fish) are fried and mixed with an onion sauce. Everything is finally assembled with two sides of tasty cooked white rice.

Cassava Leaves Dry Salted Fish and Rice | $16.99
Cassava Leaves Dry Salted Fish and Rice | $16.99

"Reusuable or Recyclable"

Both the container and lid are recyclable and simple to clean, making them easy to reuse or dispose of once your guests have finished their meal. Use this versatile Choice container and lid to package your signature to-go items and ensure mess-free transportation.

"Reusuable or Recyclable"

Both the container and lid are recyclable and simple to clean, making them easy to reuse or dispose of once your guests have finished their meal. Use this versatile Choice container and lid to package your signature to-go items and ensure mess-free transportation.

Cassava Leaves Dry Salted Fish and Rice | $16.99

Loso Pondu na Makayabu

 


Cassava Leaves Dry Salted Fish and Rice | $16.99
Cassava Leaves Dry Salted Fish and Rice | $16.99

Fresh leaves are carefully cut from cassava plants, dipped in water, then pounded in a machine until they become totally hammered. After that, the leaves are left in hot water for an hour to remove the sour taste.
The leaves are cooked for two hours with palm oil, bell peppers, and eggplants.

Soon after, the “Makayabu” (dry salted fish) are fried and mixed with an onion sauce. Everything is finally assembled with two sides of tasty cooked white rice.

"Reusuable or Recyclable"

Both the container and lid are recyclable and simple to clean, making them easy to reuse or dispose of once your guests have finished their meal. Use this versatile Choice container and lid to package your signature to-go items and ensure mess-free transportation.