kæsˈɑːvə ɪz ðə mˈeɪn stˈeɪpəl ðæt ɪz jˈuːzd ɪn kˈʊkɪŋ, ænd ɪz jˈuːzd tə mˌeɪk kæsˈɑːvə bɹˈɛd, ɐ mˈæɹᵻnˌeɪɾɪŋ sˈɔːs kˈɔːld kˈæsɐɹˌiːp, fˈɑːɹɹiːn sˈɪmɪlɚ tə kˈuːzkˈuːz, ænd ɐn ˌælkəhˈɑːlɪk dɹˈɪŋk kˈɔːld pˌæɹəkˈɑːɹɹi.
Cassava is the main staple that is used in cooking, and is used to make cassava bread, a marinating sauce called cassareep, farine (similar to cous-cous), and an alcoholic drink called parakari.