Cassava is also popular by name ‘Tapoica’, and lavishly serves
the world as it’s the 3rd largest source of carbohydrates in meals.
Nigeria is the largest producer. It’s an annual crop in the tropical
and sub-tropical areas on the planet for it’s treasure lies in the
starchy tuberous roots underground. And it’s tasty when cooked in
traditional style… I see cassava widely cultivated and consumed
in Kerala, South India.
Here is a slender bud of canoe-shaped cassava leaves,
so delicate and tiny, yet yearning for growth and prosperity.
This pic will be posted to Macro Monday too.