Manioc, also known as cassava, is a tropical root vegetable native to South America. It is widely cultivated and consumed in various parts of the world, particularly in Africa, Asia, and Latin America. The plant belongs to the spurge family and is botanically known as Manihot esculenta.
Manioc has an elongated tuberous root, which is the edible part of the plant. It is characterized by its rough brown outer skin and white or yellowish interior flesh. The root is starchy and high in carbohydrates, making it a rich source of energy. It is a staple food for millions of people around the globe due to its versatility and nutritional value.
The root can be processed in several ways to be consumed. Typically, it is peeled, grated, and then squeezed to extract toxic juices containing cyanogenic glucosides that can be harmful if ingested. Once the toxic compounds are removed, the root can be consumed in various forms. It can be boiled, steamed, or fried to make a variety of dishes such as fries, chips, porridge, or used as a thickening agent in soups and stews.
Manioc is well-adapted to grow in poor soil conditions and harsh climates, making it an important crop for subsistence farmers in many regions. It is highly valued for its resilience, productivity, and ability to store well after harvest. Additionally, the leaves of the manioc plant are also edible and can be consumed as a vegetable or used to make nutritious broths.
Overall, manioc is a versatile and highly nutritious root vegetable that plays a crucial role in the diets and livelihoods of many people worldwide.
