Cassava is a starchy root eaten across Africa, Latin America and the Pacific, boiled, pounded, fermented or fried.
17 traditional cassava dishes from 15 countries, with full ingredient lists and step-by-step methods. Free to read.
Cassava is a starchy root eaten across Africa, Latin America and the Pacific, boiled, pounded, fermented or fried. Copper documents 17 traditional dishes built on it, from Benin, Central African Republic, Chad and 12 other countries.
Across the 17 dishes listed here the median is 45 minutes. 8 of them are ready in 30 minutes or less.
These recipes come from 15 countries: Benin, Central African Republic, Chad, Congo, Congo DRC, Equatorial Guinea, Gabon, Guinea, Guyana, Liberia, Niger, Papua New Guinea, Solomon Islands, Togo, Vanuatu.
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