Daun ubi tumbuk

Daun ubi tumbuk is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves.

Etiology

In Indonesian, daun means leaf, ubi refers to cassava, and tumbuk means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or pureed them using a blender or food processor is an alternative. This traditional dish is renowned for its distinctive flavor and texture, and families across the nation enjoy it.

Sayur Daun Ubi Tumbuk

How is it made?

Daun ubi tumbuk is a straightforward yet flavorful vegetable dish made with cassava leaves. "daun" means leaf in Indonesian, "ubi" refers to cassava, and "tumbuk" means pounded. Cassava leaves are traditionally pounded with a wooden mortar and pestle, although modern methods of preparation, such as using a blender or food processor, have also become popular. The resulting dish is both filling and nutritious, making it a staple of the Indonesian diet.

Benefits of Cassava Leaves for Health

Daun ubi tumbuk

Cassava leaves are not only delicious, but they are also packed with nutrients that are essential for overall health. These leaves are rich in vitamins A and C, as well as essential minerals such as iron and calcium. Cassava leaves are also a good source of fiber, which helps to support digestive health and prevent constipation. Moreover, the leaves contain antioxidants that protect the body from damage caused by free radicals.

Recipe for Daun Ubi Tumbuk

Daun Ubi Tumbuk

Making daun ubi tumbuk is a simple process that requires only a few basic ingredients. Here is a simple recipe for preparing this delicious and nutritious dish:

Ingredients:

• a single bunch of cassava leaves
• 2 bulb of garlic
• 1 shallot 2 red pepper flakes
• 1/4 teaspoon of oil
• Salt, to taste

Instructions:

1. Rinse and chop the cassava leaves.
2. The oil is heated over medium heat in a pan. Add the garlic, shallot, and red chili peppers and cook for approximately 2 minutes, or until fragrant.
3. Add the chopped cassava leaves to the pan and continue cooking for an additional 2 minutes, or until the leaves have wilted.
4. Using a wooden mortar and pestle, crush the cooked cassava leaves to a fine consistency. Alternately, you can purée the leaves in a blender or food processor.
5. Season the pulverized cassava leaves to taste with salt.
6. Serve daun ubi tumbuk as a side dish or use it as a base for a wholesome soup.