Cassava flour is known and used in many parts of the world, particularly in regions where cassava is a staple crop. Cassava is native to South America but has been widely cultivated and adapted to various climates, making it a significant source of sustenance in many countries. As a result, cassava flour has gained recognition and usage in these areas. Some regions where cassava flour is well-known and widely used include:
1. **Africa**: Cassava is a major dietary staple in various African countries. Cassava flour, often referred to as "garri" or "fufu," is a primary source of carbohydrates and is used in a variety of traditional dishes.
2. **South America**: Cassava flour is commonly used in South American countries, especially in Brazil. In Brazil, it is known as "farinha de mandioca" and is used in dishes like "farofa."
3. **Southeast Asia**: Cassava flour is used in cooking throughout Southeast Asia, with variations in how it is processed and incorporated into regional dishes.
4. **Caribbean**: Cassava is a staple in the diet of many Caribbean nations. Cassava flour is used in dishes such as "bammy" and "cassava pone."
5. **Central America**: Cassava flour is used in various traditional recipes in countries like Honduras and Nicaragua.
6. **Gluten-Free and Health Markets Worldwide**: Cassava flour is also recognized and used by people following gluten-free diets or seeking alternative flours for baking and cooking. It has gained popularity in health-conscious and international markets.
While cassava flour is well-known and widely used in many parts of the world, its level of recognition and utilization can vary. Its gluten-free and grain-free properties have contributed to its growing popularity in recent years as a versatile ingredient in various cuisines and dietary preferences. However, the extent of its use depends on local food customs, culinary traditions, and the prevalence of cassava cultivation in a particular region.