15/02/2026
Cassava is a starchy root vegetable widely grown in tropical regions. It’s a staple food for over 800 million people worldwide.
🌍 Origin & Names
Native to South America
Also called manioc, yuca, or mandioca
Scientifically known as Manihot esculenta
🍽️ What Does It Taste Like?
Mild, slightly sweet
Similar to potato but denser and starchier
🥔 How It’s Used
Cassava is extremely versatile:
Boiled or fried like potatoes
Ground into cassava flour (gluten-free)
Processed into tapioca starch/pearls (used in bubble tea)
Made into foods like garri, fufu, and farinha
⚠️ Important Safety Note
Raw cassava contains naturally occurring cyanogenic compounds that can release cyanide.
👉 It must be properly peeled, soaked, and cooked before eating.
There are two main types:
Sweet cassava – lower toxin levels, commonly eaten after cooking
Bitter cassava – higher toxin levels, requires thorough processing
🌱 Nutritional Highlights
High in carbohydrates
Source of fiber
Contains vitamin C
Naturally gluten-free

15/02/2026
14/02/2026