From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national borders and combines comfort cooking with bold flavours.

Give cassava a location with full sun and deep, fertile, and moist soil. Cassava is a large plant so make sure it has ample ...

NAROCAS 1 is a high-yielding cassava variety developed by the National Agricultural Research Organisation (NARO) and released ...

And what makes it so special? Let’s dive in to find out! Cassava flour is a type of flour made from the cassava root, which is also known as yuca. Cassava flour is gluten-free and is often used ...

Getty Images But like nardoo, cassava is highly toxic. It also requires a tedious and complex preparation ritual to make it safe. The cassava root will otherwise release hydrogen cyanide.

Cassava leaf soup is a beloved dish in Sierra Leone and across West Africa. Although it’s called a “soup,” it’s more like a thick, hearty stew that is often served with white rice. This comforting ...

Cassava is available year round. It’s quite hard to peel, so it’s easiest to buy it ready prepared and frozen. If you do see it fresh, look for a clear outer skin and white flesh. Cassava ...

Kokonte is made from cassava flour and, like all things cassava, was known as food eaten by the poor. President Museveni made the point that he ate cassava. In other words, nobody should be ...