Cassava

A tropical root crop originating in the new world and now a staple food in sub-Saharan Africa where both its leaves and tubers are eaten; cassava is said to be the third most important carbohydrate crop after rice and maize (corn) in tropical countries of Africa, the Americas, and Asia; in North America this root crop is most commonly eaten in tapioca pudding, or as a thickener for sauces