My Cassava farm (which is among top farming food in Nigeria and some part of African)

Four months ago, I planted cassava on my farm, and since then, it has been growing steadily. After a few weeks, green shoots began to emerge, healthy cassava plants with fresh green. Though the cassava is not yet ready for harvest, the farm is still growing and hoping for harvest. The roots are still developing under the soil, and with time, they will grow bigger and stronger, ready to be harvested within four more few months.

Cassava is a very useful and valuable crop. It can grow in different types of soil and survives even in dry conditions, which makes it one of the best crops for farmers in rural areas.

One of the major foods that can be made from cassava is garri. This is a common and popular food in Nigeria and many parts of Africa. After harvesting the cassava, the roots are peeled, washed, grated,

fermented, and then fried in a large pan to produce garri. It can be soaked in water with sugar and milk or turned into a solid meal called eba when mixed with hot water.

Another food that can be produced from cassava is fufu. This is also a popular food in many homes across the country. It is made by fermanting cassava, then pounding and cooking it into a smooth, soft dough. Fufu is often eaten with different types of soup in Nigeria and some part of African

As my cassava farm continues to grow, I look forward to the harvest time when I can start processing these foods.