Cassava (Muhogo)

Cassava, known as Muhogo in Swahili, is a versatile, drought-resistant root crop rich in carbohydrates. It is a staple food in many African households and can be prepared in multiple ways. Cassava is naturally gluten-free and can be processed into cassava flour, gari, or tapioca for various culinary uses.

Features

• Rich in carbohydrates—provides sustained energy
• Naturally gluten-free—suitable for gluten-free diets
• Can be stored for long periods—when dried or processed
• Versatile in cooking—boiled, fried, roasted, or ground into flour

How to Use

1. Boiling: Peel, cut into chunks, and boil until tender.
2. Frying: Slice into strips and deep-fry for crispy cassava fries.
3. Roasting: Grill over an open flame or bake in the oven.
4. Porridge: Process into flour and use for porridge or ugali.
5. Flour: Dried cassava can be ground into flour for baking or making flatbreads.

Perfect for

• A filling breakfast or side dish
• Making crispy cassava fries
• Preparing flour for gluten-free baking
• Cooking traditional African dishes like gari, fufu, or ugali