Continuing our series of resilient African crops…
Cassava, Yuca or manioc
Like millet, cassava is another hardy crop that can grow in harsh conditions and can be used in a wide range of products; every part of this root vegetable can be used. Apart from its versatility, cassava is relatively easy to grow. It thrives in dry soil with low rainfall. As a perennial crop with a wide harvesting window, its non-seasonal nature makes it a resourceful crop to learn how to cultivate.
With the right growing conditions, cassava can produce up to 50 tonnes of fresh roots per hectare, making it one of the most productive crops in the world. Despite its potential, cassava has often been overlooked as a crop for commercial production. With the global demand for food increasing however, the potential for this crop to contribute to Africa’s agricultural growth is becoming increasingly apparent.
Investment in infrastructure for cassava production and processing could help farmers grow the crop more effectively while also helping to improve the quality and safety of cassava products, which could help expand their access to markets and increase their income. This includes building roads and storage facilities as well as developing processing plants and distribution networks.
Cassava Across Africa
It is a staple food in many African countries, a common ingredient. But the food preparation and variety of dishes differs.
In Ivory Coast, cassava is used to make the national dish, Attieke, and the leaves are used in making soup. Attiéké is also the most widely consumed cassava‐based product in Burkina Faso. In Ghana, it is cooked and pounded for fufu along with boiled green plantain. In Nigeria, it is processed into gari, and used to make a variety of dishes like eba. The list goes on.
