Cassava
Pronounced kuh-SAH-vuh
Cassava is a long, starchy root and one of the world's most important staple crops, with brown skin and firm white flesh. It is the raw material behind garri, fufu, cassava flour and tapioca. Raw cassava is not safe to eat and must always be peeled, soaked, fermented, dried or thoroughly cooked first, which the traditional methods are designed to do.
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Also known as
- yuca
- manioc
- ege (Yoruba)
How it is used
Grated and fermented into garri, made into fufu, or milled into cassava flour.
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