Among the Somba of northern Benin and Togo, cassava is one of the most popular foods. It is consumed in various forms: grated and fermented to make a flour that is then cooked as a thick paste (similar to foufou), fried in chunks, or boiled as an accompaniment to local sauces made with vegetables, dried fish, or meat.Cassava is not only a staple food due to its abundance and ease of cultivation on poor soils, but it is also part of Somba daily life and community gatherings. #inspirationofafrica