Cassava is also known as tapioca, manioc or yucca. In many tropical countries, cassava is an important crop because of its good dose of vitamins A and C, iron, potassium and calcium. The cassava root originally comes from South America. Cassava cannot be eaten raw because it naturally contains the toxic prussic acid. After harvesting the roots are therefore often peeled, grated and rinsed with water to remove the prussic acid.
CASSAVA - 木薯
Storage advice10 days in dark place
Country of originCosta 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 ++
NUTRITIONAL VALUE: + TO +++
HOW TO PREPARE
COOKING10 - 12 min
SHIMEJI VEGGIE SOUP WITH FRIED CASSAVA