Juk is a traditional dish from the Congo region, primarily made from cassava leaves. It is often cooked with ingredients like palm oil, fish, or meat, and seasoned with spices to enhance its flavor. Juk is typically served with rice or fufu, making it a staple in many households. This dish is not only popular for its taste but also for its nutritional value. The cassava leaves are rich in vitamins and minerals, providing essential nutrients. Juk is commonly enjoyed during family gatherings and celebrations, reflecting the cultural significance of food in Congolese society.