Cassava has been an integral part of the diet of this region since the days when only the First Peoples inhabited the islands of the Caribbean and the land of the Americas.
As a great source of calories and nutrition, cassava is still being consumed by Trinbagonians, whether boiled for soups or as a main dish, fried into chips, chopped finely as flour, or incorporated into sweet treats.
Belonging to the Euphorbiaceae family, cassava is a tropical, perennial, tuber crop with starchy roots, which is what we commonly consume. It is rich in carbohydrates, fibre, vitamin A and some vitamin Bs. There are over 40 varieties of cassava available in Trinidad and Tobago alone.