Local cassava or yuca is a woody shrub native to Uganda. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.
Cassava is a vegetable that is a staple ingredient of many diets worldwide. It is a good source of nutrients, but people should avoid eating it raw.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly. Also, there are two types of cassava: sweet and bitter. Bitter cassava is hardier but has a much higher cyanide content.
In Uganda, locals grind cassava down to make a tapioca-type paste, which they eat as a pudding or use as a thickening agent.
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