Originally from Latin America, this plant has become a full part of the African food tradition. Saying that, considering that the two continents where once one, the fact that the food can be planted both in the origin and the adopted lands make sense.

African meals uses the fresh roots, boiled, fermented and boiled or fried: Chikwang (or kwang), Miondo, Bebolo, Mintumba, boiled cassaba, bekwang (coco) and a lot more.

The cassava leaves are also used to prepare meals in particular stews, soups and sauces such as pondu or kwem or as garnishing or accompaniment in other meals such as ekoki, nianto delights.