Cassava, scientifically known as Manihot esculenta, is a starchy root vegetable characterized by its elongated shape and brown, rough skin. Inside, the flesh is white or yellowish and has a mild flavor.

Cassava is a major source of carbohydrates and is widely used in various forms, such as flour, tapioca, and traditional dishes like cassava chips and fufu. It is rich in calories and provides essential vitamins and minerals, making it a staple food in many tropical regions.

Cassava thrives in well-drained, sandy loam soil and prefers warm, tropical climates. Major cultivation areas include Nigeria, Brazil, Thailand, and Indonesia.

It is drought-resistant, which makes it particularly valuable in regions with limited water resources. While cassava is nutritious, it is important to properly process the root before consumption, as it contains cyanogenic compounds that can be toxic if eaten raw.