No continent depends as much on root and tuber crops in feeding its population as does Africa. I don’t think I’ve been a single mile here and not seen Cassava everywhere. It is one of the top three carbohydrate sources in Uganda.

In the humid and sub-humid areas of tropical Africa, cassava is either a primary staple food or a secondary co-staple for over 500 million people around the world. I found this so interesting to know how people really survive here. I’m thankful I didn’t research any on Cassava before trying it.

I had my first taste going up north to Kitgum. We were hungry and it looked as if the Cassava there was beautiful, all roasted and then peeled. We picked a perfect one from the bucket that was thrust into our window when we stopped. After some negotiation, of course the perfect one was much higher, we had the right price for our Cassava. It was so hot you couldn’t hold it and the woman who roasted it, delivered it in plastic to us, never touching the peeled root. It had just been freshly peeled. Because it was so hot, I felt safe trying it. Of course I didn’t read first that if prepared incorrectly it could give way to cyanide poisioning. LOL obviously I didn’t die.

The taste is rather indescribable, but the best I can come up with for a roasted Cassava is that it tastes somewhat like a buttery potato a tiny bit on the sweet side but certainly not like a sweet potato we know, not even needing salt to make it delicious. I really loved it. I’m amazed at what it tasted like. I think Cassava is to the Ugandans what Rice is to the Japanese. I was told that the actual plant leaves are much more nutritious and full of protien and vitamins, and that the entire plant as a whole could keep children from malnourishment in famine times.

They make mashed Cassava, fried chips, and in every way imaginable to prepare this lovely root. I’ve now seen recipes for it that I’d love to try but no idea if Amarillo, Texas would carry Cassava anywhere…maybe the Asian markets?