The reason why Africans eat cassava without chewing it is because the processing method of cassava determines that cassava is usually ground into powder to make cassava flour. In addition, cassava contains toxins, and cassava toxins It is soluble in water, so it needs to be repeatedly soaked in water for several days, then steamed repeatedly in water, then filtered out, and then cooked again, so by this time the food made of tapioca flour is already very soft.

Residents in West Africa like to eat a staple food made from cassava called FuFu. This is a staple food made by boiling cassava and kneading it into white dumplings. FuFu can be paired with any kind of food. It can be eaten with grilled fish, eaten empty, or dipped in dipping sauces.

The nutritional value and efficacy of cassava:

Cassava is rich in starch, protein, fat, vitamin A, vitamin B and other nutrients, which are beneficial to human health. The decomposition of starch in cassava can provide carbohydrates to the body, quickly providing energy to the body.

Cassava has the effect of reducing swelling and detoxifying, and can treat carbuncles, ulcers, bruises and pain, bruises, scabies and other diseases. The dietary fiber contained in cassava can promote gastrointestinal motility and prevent constipation. Cassava contains potassium, which can maintain stable blood pressure and protect blood vessels.