Cassava Cake


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.


Other names: Tapioca, Arabic بطاطا كاسافا, Manioc, Yuca
Translations: Manioka, Manijokai, Manioc, Maniok, Sắn, Maniok, Cassave, कसावा, Mandioca, Маниока, Κασάβα, الكسافا, 카사바, Kasava, Маниок, Kamoteng kahoy, 木薯, Mandioca, Kasava, Maniok, Manioca, קאסאווה, Kassava, Ubi kayu, キャッサバ, Manioc, Maniok, Maniok, Mandioca, Маніока, Maniokki, Маниока

Physical Description

The Cassava root is long and tapered, has a thick brown skin and a yellowish to white flesh.

Colors: Brown outer skin, white to yellowish flesh

Tasting Notes

Flavors: Almost flavorless with a slight starchy flavor
Mouthfeel: Soft and almost pasty when cooked until soft in boiling water
Food complements: Garlic, Loive oil, Lemon/bitter orange, Salt
Substitutes: Mandiba, Yautia, Malanga, Taro, Patatoes

Selecting and Buying

Choosing: If raw look for firm, dry and unblemished skin. If frozen make sure that the pieces have no freezer burn.

Preparation and Use

Peel, cut into chunks and either boil until soft (about 1 hour) or slice into thin chips and fry.

Cleaning: Peel thoroughly.

Conserving and Storing

Store raw cassava in refrigerator until ready to peel.



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