When was cassava introduced to Africa?
Keeping this in view, who brought cassava to Nigeria?
In all, over four-fifths of the cultivable land area is suitable for cassava growing (Figure 1). Cassava (Manihot esculenta Crantz) was introduced into central Africa from south America in the sixteenth century by the early Portuguese explorers (Jones, 1959).
Subsequently, question is, what countries eat cassava? Regional dishes
- Cuba. Cassava is a staple of Cuban cuisine.
- Haiti. Cassava (French: Cassave) is a popular starch and common staple in Haiti where it is often eaten as part of a meal or occasionally by itself.
- Dominican Republic.
- Puerto Rico.
- The Bahamas & Turks and Caicos Islands.
- Trinidad and Tobago.
Keeping this in view, where is cassava originally from?
Cassava (Manihot esculenta), also known as manioc, tapioca, yuca, and mandioca, is a domesticated species of tuber, a root crop originally domesticated perhaps as long ago as 8,000–10,000 years ago, in southern Brazil and eastern Bolivia along the southwestern border of the Amazon basin.
Why is cassava so important?
Importance of cassava in the world Cassava is the most important tropical root crop. Its starchy roots are a major source of dietary energy for more than 500 million people. Cassava can be stored in the ground for several seasons, thereby serving as a reserve food when other crops fail.