Cassava (Manihot esculenta) is a shrub with edible roots that is native to south America. The raw roots can be poisonous, as they contain cyanide. More than 4000 years ago, indigenous peoples in the Amazon River basin, discovered a way to prepare cassava by grading, straining, and cooking that made cassava safe to eat. Cassava grows well in tropical and subtropical climates, but its adaptability is what led it to become a global staple.

Cassava was first introduced to Africa in the 16th century by Portuguese Colonizers. When formerly enslaved Africans started returning to west Africa from Brazil in the 1850, they brought cassava cooking methods with them. New ways to prepare cassava were developed across the continent. In West Africa, Garri a shredded, dried, fermented, and fried foodstuff helped cassava last longer. 

The young, fresh leaves of the plant are used to make soups with smoked fish. It’s also the most common source of animal feed for goats and can be used as firewood once it’s dried. The roots can be peeled, boiled, and then fried, mashed, or pureed. Their high levels of starch can be extracted to create tapioca, a common thickener for desserts, soups, and manufactured foods.

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Its flavor profile is mild, somewhat nutty, and subtly sweet. When boiled, both its taste and texture are very reminiscent of a cooked potato ready for a mash or wedge of butter. can be ground and dried into a gluten-, grain-, and nut-free flour, making it a popular baking alternative for those with dietary restrictions. 

The young, fresh leaves of the plant are used to make soups with smoked fish. It’s also the most common source of animal feed for goats and can be used as firewood once it’s dried.​​