Maniok

CASSAVA - 木薯

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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.

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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

FAQ CASSAVA

How to prepare cassava?

Cut the cassava into pieces and cook in a layer of water for 10 to 15 minutes until it is slightly soft but not yet falling apart.

What is the flavour of cassava?

Cassava has a full potato flavour. The sweet and bitter cassava are more nutritious than the potato. The tuber is an important ingredient in many Surinamese dishes. For instance, you can make cassava soup from it.

Can you eat cassava raw?

NO. You can peel the skin of cassava with a peeler. You cannot eat cassava raw because it naturally contains the toxic prussic acid. Fortunately, you can very easily eliminate this poison by boiling, baking or frying it.

What do you use cassava for?

It is suitable for savoury and sweet dishes. Cassava starch or tapioca binds like potato starch and cornstarch, only it has three times the binding power.