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Kitchen Dictionary: cassava

Pronounced: kuh-SAH-vuh

A root native to South America, but now primarily grown in Africa where it is an important staple. Cassava is 6-12 inches long and 2-3 inches wide and is covered with a tough brown skin. The flesh is crisp and white. There are two main categories: bitter and sweet. Bitter cassava is poisonous unless cooked. Cassava is used in the making of tapioca and cassareep--a bittersweet condiment used in West Indian cooking. Grated, dried cassava is called cassava meal. Cassava is also known as soap root from it's historical use as a foaming cleanser.

Ingredient

Season: available year-round

How to select: Choose firm tubers with no blemishes and a clean fresh scent.

How to store: Refrigerate peeled cassava covered with water up to four days. Store whole cassava in a cool dark place up to seven days.

How to prepare: If difficult to peel, microwave a minute or two.

More Cassava Recipes
Popular Cassava Recipes
Fried Yucca (Cassava Root) With Green Sauce
Michelle's Most Delicious Cassava
Fried Cassava (Yuccas) With Peruvian Huancaina Sauce
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Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 329
Calories from Fat 5 (1%)
Total Fat 0.6g 0%
Saturated Fat 0.2g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Potassium 558mg 15%
Total Carbohydrate 78.4g 26%
Dietary Fiber 3.7g 14%
Sugars 3.7g
Protein 2.8g 5%

How is this calculated?

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