Cassava, a tuber that contains no protein or gluten, is very beneficial for the body and good for everyone, including children.
Cassava is rich in nutrients and is the third most carbohydrate-rich food in our environment, after rice and maize.
Scientifically known as Manihot esculenta, cassava is grown and consumed in various countries across Africa and around the world.
According to Dr. Jules Kouassi, a Doctor of Public Health and nutrition expert from Ivory Coast, cassava is a “God manna” because it can feed everyone and can be prepared in various ways.
However, it’s important to remember that cassava should never be eaten raw, as it contains dangerous chemicals. Proper preparation is essential.
What nutrients does cassava provide?
Not only is the cassava tuber nutritious, but its leaves also provide significant nutritional value, according to Dr. Kouassi.
Both the tuber and leaves are rich in vitamins A, B, C, and E, and they also supply other nutrients such as magnesium, mineral salts, iron, and calcium.
They are also rich in potassium, sodium, phosphorus, manganese, and zinc.
Cassava benefits both men and women, promoting fertility according to Dr. Kouassi.
It also benefits the eyes, brain, blood, and skin when you consume cassava tubers or leaves.
While it doesn’t contain protein, its carbohydrate content is substantial. “Cassava is about 70% carbohydrates, so it provides a lot of energy,” Dr. Kouassi explains.
It is particularly beneficial for people who engage in heavy work and need a lot of energy.
Cassava also helps combat anemia and promotes good sleep: “This is why many people in our country feel sleepy after eating attiéké,” Dr. Kouassi says.
Attiéké, a dish popular in Ivory Coast, is made from cassava. Other foods made from cassava include garri, loi loi or akpu, abacha, tapioca, and many others.
People from various parts of Africa enjoy cassava-based dishes. For example, Sandrine Tchoni from Douala, Cameroon, says, “I usually boil cassava tubers and eat them with okok.” Okok is a native Cameroonian dish made from leaves, palm nuts, groundnut, and sometimes sugar.
In Central African countries, another popular dish made from cassava leaves is Kwem. The leaves are pounded and eaten with boiled cassava tubers or other tubers.
Cassava sticks, made from fermented cassava paste wrapped in leaves, are also a delicacy in Cameroon. They are known by different names such as “miondo,” “bobolo,” or “mitumba” depending on their shape and size.
Cassava fights anemia
According to Dr. Kouassi, cassava leaves can help combat anemia, which is the lack of red blood cells.
He provided a specific formula for using cassava leaves to fight anemia: “Whether for adults, children, or the elderly, you can crush some cassava leaves. If you don’t have a blender, you can pound them and squeeze out the juice. Then, add a little milk and drink a glass in the morning, afternoon, and evening. After three days, your red blood cells will improve.”
However, since some cassava contains dangerous cyanide poison, it is crucial to cook it thoroughly to eliminate the poison.
“Yes, you must cook it well. It must be cooked well, and then pour out the water,” Dr. Kouassi advises.
