Cassava

Cassava

Cassava, with its brown, fibrous skin and snowy white interior flesh, measures about 2 inches in width and 8 inches in length. Known by various names such as yuca, manioc, mandioca, casabe, and tapioca, cassava is often confused with yucca, an entirely different ornamental plant.

How to Use Cassava

Cassava is utilized for both its flesh and juice. Before cooking, it must be peeled due to the high concentrations of hydrocyanic acid in the skin, which is also bitter and fibrous. Unlike potato skin, cassava’s outer layer is more bark-like, requiring a paring knife for peeling. The process involves cutting off both ends, slicing it into pieces, standing each piece upright, and carefully removing the skin to preserve as much white flesh as possible. The technique resembles that of peeling a pineapple, including the removal of the woody core.

Cooking Cassava

Cassava is incredibly versatile, similar to potatoes, and can be boiled, baked, grilled, fried, mashed, fermented, or added to stews. It can also be dried into a powder to make dough for empanadas, tamales, and the famous tapioca pearls. In Jamaica, bam-bam (bammie, bammy) refers to various cassava-based foods like bread, pancakes, and muffins.

Taste Profile

Cassava root has an earthy, slightly sweet, and nutty taste with a hint of bitterness. Its mild flavor pairs well with strong-flavored ingredients.

Storing Cassava

Unpeeled cassava should be stored in a cool, dry place. Once peeled, it can last up to a month in the refrigerator if submerged in water, with the water changed every two days. Cassava can also be frozen for several months.

Cassava is considered gluten-free and is available at the Afritibi market.

Sources

• thespruceeats