Cassava (Manihot esculenta) is a jungle plant, native to the tropical regions of the West Indies and Central and South America. It is a shrubby perennial with smooth, erect stems and reaches heights of 6 to 8 feet tall. Also known yuca, manioc, manihot, mandioca, tapioca plant and sweet potato tree, this plant produces edible starchy, tuberous roots. 

 

Yuca, pronounced YOO-ka, is the root of the cassava plant. Roots develop in clusters of four to eight at the base of the stem. They’re 1 to 4 inches in diameter and are generally 8 to 15 inches long. The pure white interiors are firmer than potatoes and have a very high starch content. The roots are also covered in a thin, reddish brown, fibrous bark. 

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Uses: 

While tapioca is the most common for of cassava found in North America, there are a wide range of uses for the plant.  Tubers and leaves can be boiled and served whole. Dried cassava meal can be a replacement for cornstarch and wheat flour. While it contains virtually no vitamins or protein, it is easily digestible and works well with a variety of recipes.

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History: 

There is direct archaeological evidence suggesting the cultivation of cassava over 2500 years ago, and indirect evidence suggesting cassava production at 4000 years ago.  The first cassava farmers were most likely the Maya living in the Yucatan peninsula. Cassava farms were widespread through the tropical Americas when European conquistadors first arrived.  But as European diseases ran rampant through the indigenous population cassava production slowed drastically until many of the cassava fields gave way to dense forest. Today, cassava is grown all over the world. 

(Reference: https://aihd.ku.edu/foods/cassava.html)

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