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What is Cassava?

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Cassava is a starchy root vegetable is used in bread, french fries, roasted veggies and is the second most important starchy root crop worldwide.

Cassava is very versatile root vegetable and is used the main ingredient in bread, fries, roasted veggie stews and soups, chin-chin, fritters, sweet cakes and fufu.

All About Cassava

Portuguese traders introduced cassava into Africa from Brazil in the 16th century. Currently, about half of the world production of cassava is in Africa. The plant is known under many names: ubi kettella, kaspe, manioca, rumu, yucca, mandioca, aipim, manioc, tapioca and cassada.

Cassava was introduced into Africa by Portuguese traders

Cassava was introduced into Africa by Portuguese traders

Cassava is cultivated in around 40 African countries, stretching through a wide belt from Madagascar in the Southeast to Senegal and to Cape Verde in the Northwest. Around 70 percent of Africa's cassava output is harvested in Nigeria, the Congo and Tanzania.

Traditionally, cassava is produced on small-scale family farms. The roots are processed and prepared as a subsistence crop for home consumption and for sale in village markets and shipment to urban centers.

Grown throughout the tropical world, cassava is second only to the sweet potato as the most important starchy root crop of the tropics. Throughout the forest and transition zones of Africa, cassava is either a primary staple or a secondary food staple.

Cassava produces bulky storage roots with a heavy concentration of carbohydrates, about 80 percent and is rich in carbohydrates, calcium, vitamins B and C, and essential minerals. Cassava roots are rich in protein and can be toxic if grown in poor soils and in dry conditions. 

Praises for Cassava

Did you know? Flora Nwapa was a groundbreaking Nigerian author and poet who passed away in 1993. She is best known for her novel Efuru and as Africa's first published female novelist. During the Nigerian civil war also known as the Biafran War from 1967-1970 Flora Nwapa poet wrote in praise of cassava because of its importance feeding a starving nation during civil war.


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Recipes as Revolution

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African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

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Hands holding African fruit

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