In West Java, sautéed cassava skin was once a common vegetable in the Sundanese meals. His call, Kadedemes, made use of discarded cassava skin. These kadedemes are easy to make. Boil the cassava for 8 to 10 minutes after cleaning the peel. Next, chop into pieces and sauté with a variety of spices, including tomato, green chili, garlic, onion, and red pepper. Salt, sugar, and flavorings should also be added.
