Democratic Republic Of Congo Using Cassava Flour Amid Wheat Shortage

The Democratic Republic of Congo is among the African countries that rely on Russian and Ukrainian wheat to meet their consumption needs.

A new baker's confectionery in the Democratic Republic of Congo is making bread and pastries from ground cassava as an alternative to wheat flour. Cassava is a starchy root tuber that's widely grown in Africa and South America. 

One workshop at the University of Kinshasa is churning them out across this city of bread lovers. And some people have taken a liking to them. 

"If you were blindfolded and made to eat bread made from cassava flour, you won't be able to tell the difference between it and the one made from wheat flour," University of Kinshasa anthropology student Bertin Tshama said.