Cassava, scientifically known as Manihot esculenta, is a starchy tuberous root crop that is a dietary staple for millions of people in tropical and subtropical regions around the world.

  • Botanical Family: Cassava belongs to the Euphorbiaceae family.
  • Growth Habit: It is a woody shrub with a fleshy, tuberous root system. The plant typically grows to a height of about 2 to 4 meters (6 to 13 feet).
  • Roots: The edible part of the cassava plant is its starchy, tuberous roots, which vary in size and shape.
Cassava is well-suited to tropical and subtropical climates. It thrives in regions with consistent rainfall and well-draining soil.Cassava can be prepared in various ways, depending on local traditions and preferences. Common culinary uses include boiling, steaming, frying, or mashing the roots.
It is used to make a wide range of dishes, such as cassava fries, cassava bread, cassava cakes, and cassava-based porridge.

Cassava, also known as yuca or manioc, is a versatile and nutrient-rich root vegetable that is grown on farms around the world. It has a slightly sweet and nutty flavour and can be used in a variety of dishes such as stews, soups, and casseroles. Cassava is rich in carbohydrates and dietary fibre, and contains vitamins C, B6, and minerals like potassium and iron. In addition to its culinary uses, cassava is also used to make flour, chips, and tapioca pearls. Whether boiled, fried, or mashed, cassava is a delicious and nutritious addition to any meal.

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