Cassava is the third largest source of carbohydrates in tropical regions, providing basic staples for over one billion people. Drought-resistant qualities and ability to survive defoliation make it ideal for communities impacted by climate change and food insecurity.

As tapioca, cassava is used across the world in puddings and as the pearls for bubble tea. In less processed forms in the tropics, cassava is consumed as farine or in fufu.

In this episode of Climate Cuisine, the benefits and uses of cassava are discussed.