Cassava
Vegetables
Cool & dark
Cassava is the edible root of a shrub. Cassava is also known as tapioca, cassava or yucca. In many tropical countries, cassava is an important crop. The root is starchy and therefore very nutritious. It is often boiled into cassava porridge or made into cassava flour. The flavour is similar to potato, but with a firmer texture.
Also known as:
Preparation & storage
Storage
In a cool and dark place, cassava will keep for about 10 days.
Preparation
Cassava cannot be eaten raw because it naturally contains the toxic prussic acid. After harvesting, the roots are therefore often peeled, grated and rinsed with water to remove the hydrocyanic acid.
After drying the cassava, a cake is formed. This cake is pulverised into cassava flour. Now the cassava is ready to be made into porridge, chips or cakes.
You can find cassava flour in the toko.
Tapioca (starch) flour is also made from the starch of the cassava root. This can be used, for instance, to bind dishes, as tapioca flour absorbs a lot of liquid.
Storage times
Cool place: 10 days
Preparation times
Cooking: 20 minutes
Braising: 15 minutes
Baking: 12 minutes
Wok cooking: 12 minutes
Cassava cleaning
Peeling cassava is a tough job. You can peel the cassava with a sharp knife. Then you can cut the cassava into slices or cubes. You can also grate the cassava.
You can buy peeled and frozen cassava at the toko.
Information
Portion size
Cultivation
Tip
Cassava flavour
Recipes with Cassava
More recipes
Availability
From the Netherlands
j
jan
f
feb
m
mrt
a
apr
m
may
j
jun
j
jul
a
aug
s
sep
o
oct
n
nov
d
dec
From abroad
j
jan
f
feb
m
mrt
a
apr
m
may
j
jun
j
jul
a
aug
s
sep
o
oct
n
nov
d
dec
