Cassava (Yuca, Manioc, Tapioca)
Cassava, also known as tapioca, is a long tuberous starchy root popular in Latin American and Caribbean cuisines. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: Yuca is one of the most efficient producers of carbohydrates and energy among all food crops. A favourite in many diet as paleo and vegan-friendly, manioc is often eaten mashed, added to stews or used to make gluten-free flour and bread.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly:When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.
While best known for its carbohydrate composition, cassava also contains fibre, B vitamins and vitamin C. A good source of energy rich in calories, and iron, the calcium content in cassava is relatively high compared to that of other staple crops. Cassava root contains a type of prebiotic fibre called resistant starch.
Available from may to October
Cassava, also known as tapioca, is a long tuberous starchy root popular in Latin American and Caribbean cuisines. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: Yuca is one of the most efficient producers of carbohydrates and energy among all food crops. A favourite in many diet as paleo and vegan-friendly, manioc is often eaten mashed, added to stews or used to make gluten-free flour and bread.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly:When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.
While best known for its carbohydrate composition, cassava also contains fibre, B vitamins and vitamin C. A good source of energy rich in calories, and iron, the calcium content in cassava is relatively high compared to that of other staple crops. Cassava root contains a type of prebiotic fibre called resistant starch.
Available from may to October
Cassava, also known as tapioca, is a long tuberous starchy root popular in Latin American and Caribbean cuisines. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: Yuca is one of the most efficient producers of carbohydrates and energy among all food crops. A favourite in many diet as paleo and vegan-friendly, manioc is often eaten mashed, added to stews or used to make gluten-free flour and bread.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly:When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.
While best known for its carbohydrate composition, cassava also contains fibre, B vitamins and vitamin C. A good source of energy rich in calories, and iron, the calcium content in cassava is relatively high compared to that of other staple crops. Cassava root contains a type of prebiotic fibre called resistant starch.
Available from may to October
Cooking tips
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly.
Treat yuca the same way you would potatoes; Cover with cold water, season with salt, bring to a boil then simmer for about 20 minutes, it is ready to eat when the flesh is tender. You can also make cassava cake by following the same method.
Boiled cassava is very tasty simply served in puree with a filet of extra virgin olive oil. You can also sauté onions, spinach and mushrooms to pour over the cassava for a complete meal.
Another popular use for yuca is fried in medium size stick; That is always delicious sparkled with some thyme & rosemary salt or served with a dip.
Peel it. The peel of cassava root contains most of its cyanide-producing compounds, so it’s a good idea to discard it before cooking and eating the vegetable.
Soak it. Soaking cassava by submerging it in water for 48–60 hours before cooking it may reduce its content of harmful chemicals.
Cook it. Since harmful chemicals are found in raw cassava, it’s essential to cook it thoroughly before eating, for example by boiling, roasting, or baking it.
Pair it with protein. Eating protein along with cassava may be beneficial, as this macronutrient helps rid your body of toxic cyanide.
Maintain a balanced diet. You can prevent adverse effects from cassava by including a variety of foods in your diet rather than relying on it as your main source of nutrition.
