Plizio Visual Lab

Congo Cassava Field

Plizio editorial teamUpdated: Jun 2026Data Sources

Agriculture

Weather…

Cassava fields in the Democratic Republic of the Congo are the most vital element of the nation's food security. Known locally as manioc, this drought-resistant tuber is the primary staple for over 70% of the population. Historically, cassava was introduced to the Congo Basin from the Americas in the 16th century and became indispensable for its resilience in poor soils. Geographically, cassava is cultivated in nearly every province, from the humid forests to the savannas. Culturally, the plant is famous for its versatility; the tubers are made into fufu flour, while the leaves, called pondu, are a national culinary treasure. Modern relevance focuses on developing mosaic-resistant varieties to protect yields from viral diseases. Most cassava is grown on small family plots, often managed by women who oversee the complex processing of the tubers. Today, the DRC remains one of the world's top producers, reflecting cassava's role as the absolute backbone of the Congolese diet and rural economy.

Location: Congo - Kinshasa
Nearby: Ubundu (78 km)

Best time to visit & climate

The most pleasant time to visit is Jan, Jun, Dec.

	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
Avg °C	25	26	25	25	25	25	25	25	24	24	24	24
Rain mm	78	120	161	172	124	117	115	135	145	184	162	130

📋 Practical info

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What is this place?

This cassava field is the most widespread agricultural feature in DR Congo, as cassava is the country's main staple food. The fields ensure the feeding of millions of people and are the backbone of rural subsistence farming.

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Visiting

Cassava fields are ubiquitous and visible from almost any road, often as small plots along the paths. Entry is usually not desired, but the plants with their characteristic palmate leaves are easily recognizable from outside.

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Where to view it

Since cassava fields are found almost everywhere, most roads offer a direct view of the green, bushy plants. A particularly beautiful view opens from hills, where the fields appear as a green patchwork.

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Local products

At markets, fresh cassava tubers, fermented cassava (chikwangue), and cassava flour are offered. Fried cassava snacks and cassava leaves (as a vegetable) are also typical local products.

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Active season

Cassava is harvested year-round, as the tubers can stay in the soil for several months after ripening. The highest activity is after the rainy season, when many farmers harvest and process at the same time.

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Nearby

A visit to cassava fields can be combined with a trip to the region's traditional markets, where the variety of processed products is offered. Exploring the rural way of life in the villages is also very insightful.

Geography

Coordinates

0.20000, 25.00000

Facts

Cassava (Manihot esculenta) provides the highest calorie yield per hectare of any tropical crop.
The DRC is consistently among the top five cassava producers in the world.
The leaves (pondu) are rich in protein, vitamins A and C, and minerals.
Cassava tubers can remain in the ground for up to 24-36 months before harvest.
Processing tubers into 'chikwangue' (cassava bread) is a major local industry.
Cassava mosaic disease is the primary threat to national production levels.