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Cassavapeel is rarely used. It is immediately thrown away for animal feed. But it is different from the people of Sumedang in West Java. They process cassava peel to be a special dish, called ‘Kadedemes’ or well-known as stir-fried cassava peel which is often eaten as side dishes mixed with rice. According to the Sundanese traditional language dictionary written by Raden Satjadibrata, Kadedemes means “feeling affection for things which are not usually used by other people”.

Kadedemes is made from cassava peel, shallots, garlic, red chilies, green chilies, cooking oil, sugar, salt, and flavoring. The cassava peel is first cleaned and boiled until it is softer. The well-done cassava peel is sliced thinly. Then, it is sautéed with various spices. If you like spicy food, you can also add some pepper to taste. Kadedemes is better eaten warm with hot rice. When eaten, the cassava peel texture is certainly not as hard as the original one. But, it is also tasty and delicious.

Even though it is made from unused cassava peel, Kadedemes is very rich in protein that is useful for the body, such as a source of nutrition, and a source of carbohydrates which contain high levels of vitamin B, vitamin C, tannin and starch. For those who are interested in enjoying this dish, you can find Kadedemes in many restaurants in the Sumedang area with relatively affordable prices, about Rp. 5,000 to Rp. 10,000 per serving with rice.