CAssava

Common name

Cassava

Scientific Name

Manioth esculenta

Other Common Names

Aipim or mandioca (Brazil), muhogo (Swahili, Africa) manioc, yuca, tapioca or guacamote (Spanish), 木薯 (mù shǔ, Mandarin), umdumbula (Zulu, Africa)
The roots and leaves of the cassava plant have been a staple food item in Latin America for thousands of years. Since it grows well in poor soil and hot climate, it was a reliable food crop in early Florida history, and it became a staple crop in many parts of Africa and Asia. A surge in immigration from Cuba and Latin America during the 20th century increased the popularity of cassava in Florida, and today many home gardeners throughout the state are growing cassava because it is nutritious, delicious and easy to grow.

Historical Significance

cassava historical image
‘Cassava Field in Kissimmee, Florida (1900)’ http://fpc.dos.state.fl.us/reference/rc04433.jpg
Cassava has been a staple food among indigenous populations in Latin America for thousands of years. It was cultivated in agricultural systems throughout the region prior to the arrival of Europeans. Its significance is highlighted in indigenous art throughout the continent. The Portuguese introduced cassava to Africa and Asia in the 16th century, and it quickly became an important food source. Although the Spanish cultivated cassava in Cuba for export, the plant did not gain immediate popularity in Florida until the mass immigration of Hispanic people in the 20th century. Today, cassava is becoming increasingly more popular due to the rise of Latin food stores and restaurants across the state.

Cultural Significance

Cassava is the dominant source of carbohydrates among many indigenous communities in Latin America, and it is a key ingredient in many cuisines throughout the continent. The roots are roasted, baked, fried, or sauteed; mashed, grated, or ground and used in breads, crackers, and sweets like cake. The leaves are added to soups and stews. Both the roots and leaves must be carefully cooked to remove mild toxins, and preparation techniques vary across cultures. The introduction of cassava to tropical areas of Africa and Asia led to a proliferation of new ways to cook and consume cassava. Today, cassava is a common ingredient in West African cuisine in dishes such as mofongo. In Florida, cassava cuisine is influenced by African and Latin American roots, and the many flavor of cassava can be experienced throughout the state.
'A boy uses a long-handled implement to smooth a gigantic vat of manioc flour in a quilombo, or a community of descendants of formerly enslaved people, at Curiaú, Macapá, Amapá, Brazil. .Library of Congress, Prints & Photographs Division, © Andre Cypriano, [Reproduction number e.g., LC-DIG-ppmsca-123456].
'A boy uses a long-handled implement to smooth a gigantic vat of manioc flour in a quilombo, or a community of descendants of formerly enslaved people, at Curiaú, Macapá, Amapá, Brazil. .Library of Congress, Prints & Photographs Division, © Andre Cypriano, [Reproduction number e.g., LC-DIG-ppmsca-123456].

Cooking With Cassava

The root contains significant amounts of vitamin C, thiamine, riboflavin and niacin. Cassava is also a source of gluten-free starch.
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Growing Tips

Plant stalks and roots, vertically or horizontally, in the summer months, April to June. Space approximately one foot apart. It is important to water often, yet the soil must be well-drained to avoid rotting the root. Fertilizer will boost growth, and the plant can reach 20 feet high. The roots can grow long and thick, and some may take up to 11 months to fully mature. Leaves can be harvested as needed. Roots are not well-suited for storage and should be used relatively fresh. The stalk and stem are frost sensitive. Cuttings for propagation should be harvested before the first frost. Roots left in the ground over winter will likely send out new stalks in the spring. To Plan, a heritage garden, download the ‘Planning a Florida Heritage Garden (PDF).’

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Credits

Page written by Val Leitner and edited by Sarah Cervone with content contributed by Diana Dominguez in HUM2461: Latin American Humanities.

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Learn more about Santa Fe College and the Florida Heritage Foods Project.

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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