People in West Africa eat manioc, also known as cassava, as it is a staple food in the region due to several reasons:
1. Availability: Manioc is a widely available crop in West Africa, with a climate and soil conditions suitable for its growth. It can be cultivated year-round and requires minimal water and maintenance, making it a reliable and accessible source of food.
2. Nutritional value: Manioc is highly nutritious and provides essential carbohydrates, vitamins, and minerals necessary for a balanced diet. It is rich in fiber and contains some protein, vitamin C, iron, and calcium. Regular consumption ensures energy supply and helps prevent nutrient deficiencies.
3. Versatility: Manioc can be prepared in various ways, providing versatility in West African cuisine. It can be boiled, mashed, fried, or made into flour, allowing it to be used in dishes like fufu, garri, bobolo, and tapioca pudding. Its versatility allows for a range of flavors and textures, catering to different tastes and preferences.
4. Storage and preservation: Manioc is a resilient crop that can be stored for an extended period. It can withstand harsh climatic conditions and can be dried or fermented for later use. This makes it an excellent food source during lean periods or for individuals living in remote areas with limited access to fresh produce.
5. Cultural significance: Manioc has deep cultural roots in West Africa and is a part of traditional recipes and celebrations. It has been consumed for centuries and holds a significant place in the culinary heritage of the region. Its consumption carries social and cultural meanings, strengthening community bonds and identity.
These factors contribute to the widespread consumption of manioc in West Africa, making it an essential part of the diet and food culture in the region.