Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca and kamoting kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version

is named garri.

Cassava is the third-largest source of food carbohydrates in the tropics, and is a good source of carbohydrates. It is classified as sweet or bitter. Like other roots and tubers, Cassava contains anti-nutrition factors and toxins.[5] It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.[7] The more-toxic varieties of Cassava are a fall-back resource (a "food security crop") in times of famine in some places. -Source Wiki

Photo:  Dichenedu Ye'kwana
Photo: Dichenedu Ye'kwana