Cassava was introduced into Africa by Portuguese traders from Brazil in the 16th century (Okigbo, 1980). It was initially adopted as a famine-reserve crop. In the Democratic Republic of Congo (hereafter referred to as “the Congo”) where the crop was first introduced, millet, banana and yam were the traditional staples but farmers adopted cassava because it provided a more reliable source of food during drought, locust attack and during the hungry season .
Although there was some local trade in cassava, production was mostly for home consumption and cassava was prepared in the simplest fashion, i.e. slicing and boiling (Jones, 1959).
Cassava is very popular in Nigeria. The majority of the cassava-based foods made in Nigeria rely on fermentation in one form or another. Two common products are garri a granular meal, fufu, a sticky dough made by pounding cooked or fermented roots into a paste and cassava flour, also a sticky dough made from turning the flour in hot water.
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