Cassava originated in Brazil. In the 16th century, Portuguese sailors brought it to Africa, which now produces more than 50% of the world’s cassava supply. This tropical vegetable, also called manioc, Manihot, yucca root, and tapioca is native to South America, in the Amazon Basin of Brazil, and was one of the first cultivated plants in the western hemisphere. It is now also widely cultivated in parts of Africa, Indonesia, Malaysia and the Philippines
Cassava contributes more to the world’s calorie budget than any other food except rice and wheat. Africa accounts for more than 50% of world cassava production. Cassava leaves are also used as a vegetable in parts of Asia and Africa.
Indonesian entrepreneurs make plastic bags using cassava starch, vegetable oil, and organic resins. The resulting “100% bio-based” material is biodegradable and compostable, breaking down over months on land or at sea, or instantly in hot water.
Bill Gates calls cassava the “world’s most interesting vegetable”. The Gates Foundation is focusing on it as its one of the few crops that hasn’t benefited from breeding efforts by research and industry
The cassava plant has large green leaves which are edible, however, the long brown vegetable that we eat is the ‘tuber’, which grows underground.
One interesting fact about cassava is that it can spoil quickly after harvest, some varieties will go off in just a few days, so most of the cassava on sale in the UK is coated in wax to preserve it.
Also, it is very important to note that cassava should never be eaten raw. It contains harmful toxins, concentrated in the outer skin. For safe use, peel it thoroughly, remove all of the brown skin and cook it appropriately. To check if it is spoilt or not, trim the ends off and see what colour it is inside. Good cassava is white, bad cassava is black.
Tapioca flour is dried, ground cassava root, it’s completely gluten-free and works as a great thickening agent due to its high starch levels.
Cassava can make really good chips! After peeling the cassava, slice it into large sections, boil until soft, break into chip-sized pieces then deep fry.
Every country that consumes cassava, has its way of processing it for food. Fermented cassava, also known as ‘tape’, is popular in Indonesia and is used to make sweets and desserts.
Cassava can tolerate drought and grow in poor soil, and naturally resists pests and plant disease. It can be stored for two years in the ground without rotting!
In Brazil, there is a popular street food is a two-ingredient cassava pancake that is completely gluten-free and low fat. Cassava (Tapioca) flour is mixed with water and then pushed through a sieve into a dry, hot pan to make the pancakes. It’s served sweet or savoury.
In Bermuda too, cassava pie is a rich and sweet traditional dish served at Christmas made from layers of cassava, chicken, sugar, butter, condensed milk, eggs and spices.
One of the most popular Indian cassava dishes is Chilli Mogo or Pili Pili Mogo, which are both spicy vegetable curry dishes.
In most parts of Africa, Cassava is soaked, grated, then sun-dried, before being pressed through a sieve and finally dried once more to create ‘Gari’.
Right here in Ghana, cassava helps in the preparation of Gari foto, fufu, kokonte, and what have you.
If you haven’t tried cassava today, do so!
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