Kitchen Dictionary: cassava
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.
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.
Michelle's Most Delicious Cassava
Fried Cassava (Yuccas) With Peruvian Huancaina Sauce
|Calculated for 1 cup|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 78.4g||26%|
|Dietary Fiber 3.7g||14%|