|Better Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)|
|The use of cassava in food|
For eating fresh, the sweet varieties are chosen for preference. The poison in cassava is mainly in the peel. Wash the cassava carefully, cut the roots into pieces and steam them.
To make a paste, pound pieces of tuber in a mortar. The pastes are known as foutou, foufou, foufouin or tchokoro.