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Cassava, locally known as Bankye in Ghana, is a versatile and energy-rich root crop integral to Ghanaian cuisine. It serves as a primary ingredient in various traditional dishes such as fufu, banku, kokonte, and gari. Cassava is a significant source of carbohydrates, providing energy for daily activities. It also contains dietary fiber, vitamin C, and essential minerals like calcium and iron. However, it's important to note that cassava contains naturally occurring cyanogenic glycosides, which can produce cyanide. Therefore, proper preparation methods, including thorough peeling, soaking, and cooking, are essential to ensure its safety for consumption.