CASSAVE

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.

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Cooking with cassave and more

Storage advice

10 days in dark place

Availability

Year round

Country 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.

M. Portobello steak tartare with sweet potato fries

SKILLS TO PREPARE: + TO ++

Easy: +

NUTRITIONAL VALUE: + TO +++

Super healthy: +++

HOW TO PREPARE

COOKING

10 - 12 min

DEEP-FRYING

8 - 10 min
Cassava Soup with M. Shimeji

SHIMEJI VEGGIE SOUP WITH FRIED CASSAVA

 

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