Cassava is a starchy root vegetable that is a major source of carbohydrates in many tropical regions. It is also known as manioc or yuca and is often used to make flour, tapioca, and various dishes. The plant thrives in poor soil and is drought-resistant, making it an important crop for food security in countries like Nigeria and Brazil. The root of the cassava plant must be cooked before eating, as it contains naturally occurring toxins when raw. Once prepared, it has a mild flavor and can be used in both savory and sweet recipes. Cassava is not only nutritious but also versatile, making it a staple in many cuisines around the world.