Potatoes & Root Vegetables

CASSAVA

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CASSAVA

ABOUT

Cassava is also known by its ‘Maniok or Yuca’ name. It’s an edible radical tuber. The skin is brown and rough. A cassava represents an important part of the daily menu in large parts of Africa, South America and South East Asia. The tuber contains a great deal of starch. Cassava is seen as more of a side dish in Western Countries (for example served as cassava chips).

PREPARATION

There are two different types of cassava: a bitter and sweet variant. The bitter variant first needs to be peeled and well cooked, as it has a small percentage of poisonous prussic acid. This variant is often dried and ground into flour after cooking. The sweet variant doesn’t contain this prussic acid and can be prepared like a potato once the skin has been removed: baked, boiled or fried.

ORIGIN

Dominican Republic, Costa Rica

 

AVAILABLE

All Year