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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.

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 0mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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