Cassava

Cassava is a shrubby, tropical, perennial plant that is not well known in the temperate zone. For most people, cassava is commonly associated with tapioca. Portuguese sailors introduced the plant to Africa from Brazil in the 16th century. Apparently, the plant adapted very well to the local growing conditions and was less susceptible to the locust, a ferocious plant feeder found in many parts of Africa. Today cassava is an extremely important plant food in Sierra Leone, where it is a second staple, after rice. The plant grows very tall, at times reaching 15 feet, with leaves varying in shape and size. The edible parts are the tuberous root and the leaves. The tuber (root) is some-what dark brown in color and grows up to 2 ft long -- sometimes longer, depending on the cultivar and the soil conditions.

   Among the various varieties grown in Sierra Leone, cassava is divided into two groups: the sweet and the bitter types. The bitter type contains higher concentrations of cyanogenetic glucosides -- poisonous plant compounds that often cause headaches in humans -- than the sweet type. Both types are grown in Sierra Leone, with the sweet type being popular for its edible tubers and leaves; however, the bitter types is also grown for the production of FUFU and farinah (common Sierra Leonean dishes). The bitter type of cassava requires special preparation through grating, pressure and heat to make them safe to eat.

   Cassava thrives better on poor soils than any other major food plant. As a result, fertilization is rarely necessary. Due to its ability to grow well on marginal soils, it is no surprise that cassava is widely grown throughout Sierra Leone, where much of the farmland has been eroded. However, yields can be increased by planting cuttings on well drained soil with adequate organic matter. Cassava is a heat-loving plant that requires a minimum temperature of 80 degrees F to grow. Since many cultivars are drought resistant, cassava can survive even during the dry season, when the soil moisture is low, but humidity is high.

  Growing Methods: Stem cuttings are used for propagation, which usually starts at the beginning of the rainy season. Cuttings are selected from mature portions of the stem of parent plants. They are cut into lengths of about 6 inches and are inserted at an angle, to about half the length, in prepared beds or ridges 2-3 feet apart with 9 inches between cuttings.

  Harvesting: Mature leaves are formed 45-75 days after cuttings are planted. Large leaves are often harvested singly, at intervals, since successional picking does not significantly reduce the growth of the plant or the alternative food supply -- the root tuber.

  Uses: The peeled root of the sweet type may be prepared for eating simply by boiling or roasting. Both sweet and bitter varieties may be used to yield a kind of flour, known as GARI, and (Both popular West African dishes).