Afrigo Pondu / Saka Saka Congolese 20x500gr-VN

Origin and History

Originating from South America, cassava has a rich history dating back thousands of years. Indigenous communities in the Amazon rainforest were among the first to cultivate and utilize cassava, recognizing its adaptability to diverse climates and soils. Over time, cassava spread to Africa, Asia, and other tropical regions, becoming a fundamental part of local cuisines.

Culinary Versatility

One of the most remarkable features of cassava is its culinary adaptability. It can be prepared in various forms, each offering a unique taste and texture. In many regions, cassava is a dietary staple consumed in the form of cassava flour, boiled or steamed tubers, or processed products like tapioca. Additionally, cassava is a key ingredient in diverse dishes, ranging from savory stews to sweet desserts.

Cassava Products

Cassava flour, a gluten-free alternative. It is made by grinding the dried root into a fine powder, creating a versatile ingredient for baking. Cassava flour is used to make bread, cakes, and pastries.

Tapioca pearls derived from cassava starch have become a global culinary sensation. These small, chewy pearls are used in a variety of desserts, bubble teas, and puddings.

Fermented products like Chikwangue, Attieke, or Bobolo are staple foods in their regions, commonly served with sauces, meats, or vegetables.

Sustainability

Cassava is celebrated not only for its culinary contributions but also for its resilience and sustainability in agriculture. Thriving in marginal soils and requiring relatively low inputs, cassava is a valuable crop for smallholder farmers, contributing to food security and economic stability in many regions.