Cassava is a starchy tuberous root crop that is a major source of carbohydrates in Africa, Asia, the Caribbean and other parts of the world. Cassava contains twice the amount of dietary fiber and a higher level of potassium when compared to other starchy foods such as potatoes.
Cassava is used in a similar way to potatoes to make a variety of dishes. They can be used as vegetables in dishes, dried and ground into tapioca flour, sliced and made into snack chips, or grated and made into pancakes, pone and other baked goods.
The Cassava root is long and tapered, has a thick brown skin and a yellowish to white flesh.
Selecting and Buying
Preparation and Use
Peel, cut into chunks and either boil until soft (about 1 hour) or slice into thin chips and fry.
Conserving and Storing
Store raw cassava in refrigerator until ready to peel.