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Climate Cuisine - The Tropical Starch Behind Fufu and Boba

The Tropical Starch Behind Fufu and Boba

Climate Cuisine

12/08/21 • 29 min

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Around the world, farmers are increasingly planting cassava rather than other crops to mitigate the effects of drought. Due to cassava’s drought-resistant qualities and ability to survive defoliation, it's an ideal crop for communities impacted by climate change and food insecurity.

In today’s episode of Climate Cuisine, we’re discussing how cassava has been feeding people throughout South America, Africa, and Asia. It is one of the most resilient starches out there and can be processed into bread, couscous, and even boba. We’re speaking with Pierre Thiam and Andrea Castillo to learn more about this incredible crop.

Climate Cuisine is part of Whetstone Radio Collective. Learn more about Climate Cuisine here.

Find show notes here.

12/08/21 • 29 min

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Jess Hodge

@theflakyfoodie

Mar 27

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Fascinating. Very well produced and audio is immersive. I'm all for eating seasonally and sustainably, and this was right up my alley.

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