Cassava, a tuber free of protein and gluten, is highly beneficial and suitable for everyone, including children.
Known scientifically as Manihot esculenta, cassava is widely grown and consumed in African countries and around the world.
It’s rich in nutrients and ranks as the third-highest source of carbohydrates in our diet, following rice and maize.
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Dr. Jules Kouassi, a public health doctor and nutrition expert from Ivory Coast, describes cassava as a “God-given manna” for its versatility and ability to nourish people across regions.
It’s essential, however, to avoid eating cassava raw due to toxic compounds it contains. Proper preparation is key.
What Nutrients Does Cassava Offer?
Cassava’s tuber and leaves both hold nutritional value. Dr. Kouassi notes that they are high in vitamins A, B, C, and E, as well as minerals like magnesium, iron, calcium, potassium, sodium, phosphorus, manganese, and zinc.
Cassava supports fertility in both men and women and benefits the eyes, brain, blood, and skin. Though it lacks protein, it’s an energy powerhouse, containing approximately 70% carbohydrates.
Dr. Kouassi highlights that it’s especially useful for people requiring high energy, such as those engaged in heavy work.
Cassava may also aid anemia and promote better sleep. “This is why many people in our country feel sleepy after eating attiéké,” Dr. Kouassi explains. Attiéké, a popular Ivorian dish, is made from cassava, as are other foods like garri, loi loi (or akpu), abacha, and tapioca.
Across Africa, cassava is celebrated. Sandrine Tchoni from Douala, Cameroon, says, “I often boil cassava tubers and eat them with okok,” a local dish made from leaves, palm nuts, groundnut, and sometimes sugar. In Central Africa, cassava leaves are also used to make Kwem, eaten alongside boiled cassava tubers or other roots.
Cameroon also enjoys cassava sticks, a delicacy made from fermented cassava paste wrapped in leaves. Known as “miondo,” “bobolo,” or “mitumba,” the shape and size determine the name.
Cassava and Anemia Prevention
Dr. Kouassi recommends cassava leaves for treating anemia, a condition marked by low red blood cell counts.
He suggests a specific remedy: “For all ages, crush cassava leaves or, if a blender isn’t available, pound them to extract the juice. Add a bit of milk, and drink a glass in the morning, afternoon, and evening. In three days, red blood cells should improve.”
However, since some cassava contains cyanide toxins, it’s crucial to cook it thoroughly to remove the poison. “Yes, it must be well-cooked, and the water should be discarded,” advises Dr. Kouassi.
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