Cassava

Description

Cassava is a shrub and is native to South America. It was the Portuguese who brought the shrub with tubers to Africa. Cassava is therefore most commonly eaten in these 2 continents. Cassava, is also called cassava and does not need much to grow well, even almost no water. Tubers have been eaten for about 5,000 years. The cassava root is quite large and has a brown, somewhat shiny skin. As with the potato, you can’t eat cassava raw because it contains hydrocyanic acid, so you have to process it. This is mostly grated or made into flour. The dishes you make with cassava must be boiled or baked for a time.