Cassava is a transitory dicotyledonous shrub, which grows to a height of about 1.5m. With latex in all its parts. The roots are highly appreciated by the people of Africa This comprise its tubers, which develop as swelling on adventitious roots a short distance from the stem by the process of a secondary thickening. Once a root becomes tuberous, it no longer participates actively in the absorption of water and mineral salt. The tuber is fattest near its point of attachment to the stem and tapers gradually towards the distal portion.
The tubers are always cylindrical or tapering.
What about the dark-green leaves? Some use them as medication on open wounds or to treat chicken pox. For millions in the Central African Republic and several other African countries, the leaves are daily food, as they can be turned into a lovely meal. In some Africa country, one of the names cassava leave soup is normally called is ngunza. This is a delicious stew made from cassava leaves and is the national dish of the Central African Republic—a dish that a visitor to central Africa must by all means taste.
Most Europeans living in Africa will not like to touch a meal made from these leaves, as they consider it to be food for the natives and not for foreigners.
When flying over or traveling through the Central African Republic, you see a beautiful green country—trees, bushes, grasslands, and, in between, small fields of cassava with their peculiar dark-green leaves. Cassava plots surround every little village. People grow it next to their homes, and even in the capital, Bangui, you will find cassava on very small pieces of land and strips of earth next to a villa or the main road. Certainly, it is an important food item in this part of the world
