Whole root, flour, starch or attiéké: cassava does not always go by the same name or come in the same form. To understand what ends up on the plate, the way it is transformed matters as much as the original product.
Published on 25 September 2026 by La Martinière, Bernard Laurance’s *Cassava: History, Culture and Explorations in 60 Recipes* sets out to explore this diversity. The publisher’s book details announce savoury and sweet preparations, a photographic report in Amazonia and texts by Leandro Varison on the history and culture of cassava. The photographs are by Claire Curt. This is a documentary presentation, with no tasting or recipes tested by LETZVIEW.
One root, several products
La Martinière traces the plant’s origins to the Amazon basin and notes its presence in the cuisines of Africa and Asia. Its catalogue lists flour, starch, tapioca pearls and attiéké among the forms in which it is found.
These names invite us to look carefully at the ingredient a recipe calls for. A preparation designed for a processed form of cassava does not automatically provide instructions for using a fresh root: the name of the plant alone does not describe the processing it has already undergone.
Attiéké: a craft that transforms the product
The UNESCO entry on the making of attiéké in Côte d’Ivoire describes a sequence of steps: the roots are ground, mixed with fermented cassava to make a semolina, then steamed.
This dish, made by the lagoon peoples of Côte d’Ivoire, is eaten at family meals and served in restaurants and at ceremonies. UNESCO also highlights the role of this activity in the financial independence and social integration of the women and girls who practise it. Behind a cooking ingredient, then, lies a craft passed down through generations and an economic activity.
Preparation is also a matter of safety
The public agency Food Standards Australia New Zealand points out that cassava contains compounds that can release hydrogen cyanide. It must not be eaten raw. The reduction of these compounds depends on processing; cooking alone does not guarantee that enough of them will be eliminated.
When cooking, start with a product intended for food use and follow the instructions appropriate to its precise form. This is why discovering cassava is not simply a matter of replacing one starchy food with another: it is also important to understand the preparation that makes it safe to eat.
*Photo: David Monniaux / Wikimedia Commons, CC BY-SA 3.0.*
