The cassava is also known as tapioca, manioc or yucca. In many tropical countries the cassava is an important crop. The cassava root originates from South America. Cassava cannot be eaten raw because it naturally contains the poisonous prussic acid. After harvesting the roots are therefore often peeled, grated and rinsed with water to remove the hydrocyanic acid.
CASSAVE
Storage advice
10 days in dark placeAvailability
Year roundCountry of origin
Costa Rica
How to prepare
The difference in taste lies in the different ways of processing. Peeled, sliced, always boiled or fried in oil. The carrot is starchy and very nutritious. It is often used to make cassava porridge or cassava flour. Or as fries! The taste is similar to that of potato, but with a firmer structure.
SKILLS TO PREPARE: + TO ++
Easy: +
NUTRITIONAL VALUE: + TO +++
Super healthy: +++
HOW TO PREPARE
COOKING
10 - 12 min
SHIMEJI VEGGIE SOUP WITH FRIED CASSAVA
