Nigerian and some other African countries version of Fufu is made from fermented Cassava dough called Akpu by Nigerians and it’s eaten with thick textured stew like soups. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour.
People prepare and eat cassava in various ways in different parts of the world, with baking and boiling being the most common methods. In some places, people ferment cassava before using it.
It is essential to peel cassava and never eat it raw. It contains dangerous levels of cyanide unless a person cooks it thoroughly before eating it.
Foods that people can make using cassava include:
- bread, which can contain cassava flour only or both cassava and wheat flour
- french fries
- mashed cassava
- cassava chips
- cassava bread soaked in coconut milk
- cassava cake
- cassava in coconut sauce
- yuca con mojo, a Cuban dish that combines cassava with a sauce comprising citrus juices, garlic, onion, cilantro, cumin, and oregano
- tapioca, which is a common dessert food
- starch and flour products, which people can use to make gluten-free bread
Most products use a combination of cassava and a cereal grain to improve texture, taste, and nutritional profile.
In addition to eating cassava, people also use it for:
- feeding animals
- making medications
- manufacturing fabrics, paper, and building materials, such as plywood
- making bioethanol for fuel
Scientists may eventually be able to replace high fructose corn syrup with cassava or tapioca syrup. Researchers are also hoping that cassava could be a source of the alcohol that manufacturers use to make polystyrene, polyvinyl chloride, and other industrial products.