singkong

Singkong, known in English as cassava or manioc, is a perennial shrub cultivated for its starchy tuber. It originates from Amazonia and is now widely grown in tropical regions of Africa, Asia, and Latin America; it tolerates poor soils and drought better than many crops. Propagated by stem cuttings, the tubers are peeled and cooked before consumption, and the leaves can be eaten when properly prepared. Primary uses include boiled or fried tubers, grated and fermented products such as gari and fufu, and the production of tapioca starch from the tubers. Nutritionally, cassava is high in carbohydrates but low in protein and fat; it contains cyanogenic glycosides that can release hydrogen cyanide if not processed. Safe preparation involves peeling, soaking, fermenting, and cooking to remove toxins; bitter varieties require more extensive processing to ensure safety. Economically, cassava is a major staple for millions in the tropics, providing food, animal feed, and industrial starch; it supports livelihoods and food security.