One of the main foodstuffs of 500 million people throughout the world, cassava is a plant shrub which is grown for its roots and reaches between 2 to 4 metres high. This herbaceous plant has wide, composite leaves and a long and irregular root of around 5 cm diameter. Regions with a tropical climate, high temperatures (20 to 28°C) and abundant rain (800 to 1200 mm per year) are perfect for manioc farming. Originally from Central and Southern America, it was transported to Africa by the Portuguese at the beginning of the 16th Century. Today, there are around 300 varieties, divided into 2 groups: sweet manioc, whose roots are directly edible as a vegetable ; bitter manioc, whose roots contain a venomous principle.The second group must be processed in order to make them fit for human consumption. Manioc is used in a wide variety of dishes and under different forms: flour (foufous, placali), semolina (gari), couscous (attieke), balls, bread, tapioca, fries, sugar etc. Its leaves can also be consumed; the saka saka, a recipe with manioc leaves and palm nut juice, is a delicious accompaniment and very rich in fibre. Manioc leaves can also be prepared with peanuts, meat or can be used to make cakes.