Celebrate the heart of West African cuisine with fresh cassava, one of the most important and versatile root crops enjoyed across Nigeria and beyond. Known for its ability to transform into a wide variety of staple foods, cassava is more than just a crop—it is a foundation of cultural heritage and everyday nourishment.

From being processed into garri for soaking or eba, to fufu served with hearty soups, and abacha (African salad) enjoyed at gatherings, cassava continues to connect families through timeless recipes. It can also be boiled, fried, or roasted, offering countless ways to enjoy its rich, satisfying taste.