Description
Cassava is a versatile root loved across Africa and the Caribbean for its mild flavour and starchy texture. It’s a key ingredient in Nigerian Garri and Jamaican Bammy, providing a filling base for savoury meals. Whether boiled, fried, or ground into flour, cassava adapts beautifully to countless traditional recipes.
Fun fact: Cassava must be cooked before eating, as raw roots contain natural compounds that are removed through heat. It’s one of the world’s most resilient crops, thriving even in poor soil and dry conditions.
