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 this episode of Climate Cuisine, Clarissa chats with:

• Tammy Turner, a permaculture teacher helping people build sustainable food systems based on what’s around them

• Pierre Thiam, a Senegal-born, New York-based chef whose mission is to decolonize his cuisine

• Andrea K. Castillo, a Belizean-American journalist, writer, and photographer

Here are some highlights:

Introduction to Climate Cuisine

• Clarissa introduces us to her show, which is divided into 3 seasons: hot, warm, and cold. This first season is dedicated to crops grown in hot zones. Each episode features one ingredient and how cultures around the world grow and prepare that ingredient.

The Concept of Eating In Accordance with One’s Climate

• Tammy defines the concept of eating in accordance with one's climate.

• Clarissa teaches us how to figure out our natural ecology, using her subtropical homebase of Taiwan as an example. 

• Continuing with Taiwan as an example, to demonstrate why it is important to eat according to one’s climate, Tammy references the desertification of southern Taiwan—a consequence of using temperate farming methods in the tropics.

A Primer on Cassava

• For those who are unfamiliar, Clarissa describes what cassava looks like and names one of the most common forms it appears as: tapioca.

• Tammy and Clarissa marvel at why cassava is known as a crop of self-sufficiency.

Cassava in Belize

• Andrea tells a story about the only woman in the town of Dangriga who makes cassava bread from scratch, despite the ubiquity of factory-made cassava bread in Belize. 

• During this account, she reveals the surprising toxin she didn’t know was in cassava.

• Andrea lists the benefits of cassava consumption, such as the usefulness of cassava flour as an alternative to wheat flour for those with gluten intolerance.

Cassava in West Africa

• Pierre reflects on how he uses cassava in his cooking, likening the relationship between West Africa and the cassava to that between the US and the potato. 

• Some of the dishes he names are fufu; Senegal’s national dish thieboudienne; and Côte d'Ivoire’s attiéké. In particular, Pierre details the fascinating process behind making attiéké, fermented cassava couscous.

A Conversation on Decolonization

• Pierre explains what it means for him to decolonize his cuisine. 

• He sheds light on the colonial legacy of our modern food system, which is the reason our global, monocultural diet of wheat, maize, corn, and rice exists.

The Ills of Monoculture Cassava Cultivation

• Clarissa warns against the ills of large, monoculture cassava farms, which have facilitated the spread of plant viruses.

• Tammy and Clarissa chat about why monoculture farming is detrimental to the cultivation of almost any crop, with a few exceptions. 

Growing Interest in African Cuisines

• Despite the shadow of mechanisms of our modern food system, what Pierre does find exciting is his observation of growing interest in African food cultures, as well as the diverse ingredients and methods with which they cook.