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close this bookBetter Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)
close this folderCassava
close this folderThe use of cassava in food
View the document(introduction...)
View the documentFresh cassava and cassava paste
View the documentDried casava and cassava flour
View the documentCooked cassava flours
View the documentStarch and tapioca
View the documentCassava leaves

Fresh cassava and cassava paste

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.