cassava_mainCassava

Origins of the green stretchy stuff

In Rwanda, the cassava plant is everywhere. Few meals leave out this ubiquitous staple. Although it came to Africa in the 16th century (brought by Portuguese traders from Brazil), it has since become one of the continent’s most important sources of nutrition.

Leaves: boiled or steamed and eaten like southern greens—either on its own, mixed with beans, or eaten on top of rice.

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Root: looks like a sweet potato from the outside, but is white inside when peeled. The roots are tubular, starchy and bland. They are usually boiled and eaten like plantains or potato.

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Ubugali: peeled and dried cassava roots, which are then grated and milled into a fine flour texture. The flour is mixed with boiling hot water to make a sticky, stretchy, green-tinted bread, tasteless and made to absorb the flavor of other foods. You pull a piece off with your hands, dip it in the other sauces and swallow without chewing!cassava_4