The versatile cassava root is a staple crop eaten all over Africa that originated in South America around 8-10 thousand years ago, and can be used to make cassava flour.

It is used to make dishes such as West African fufu, and has a bland flavour that can adapt to lots of sweet or savoury recipes. It is often confused for tapioca starch.

Cassava has several health benefits: not only does it contain fibre and can help you generate good gut bacteria, it has a low glycaemic index too.

It can also be a source of vitamin C, as well as B vitamins, which are all vital for your immune system.

Today, cassava flour is used in baking as a substitute for traditional flour for those who are intolerant or sensitive to gluten.

Plus, if you substitute milk chocolate chips for dark or semi-sweet chocolate ones, you can easily make them dairy-free and vegan.

Remember: cassava flour must be used in combination with another flour, such as coconut flour which is also gluten free, in order to get the right texture.

Unleash your inner star baker and find out how to make cassava flour chocolate chip cookies!

Sources:

https://www.thoughtco.com/cassava-manioc-domestication-170321

https://www.medicalnewstoday.com/articles/323756#benefits-and-nutrition