CookEatShare is also available in English
Cerrar

Ingredient

Bookmark and Share

People in Hispanic countries use cassavas much like Americans use potatoes. There's both a sweet and a bitter variety of cassava. The sweet one can be eaten raw, but the bitter one requires cooking to destroy the harmful prussic acid it contains. It's often best to buy frozen cassava, since the fresh kind is hard to peel. Look for it in Hispanic markets. It doesn't store well, so use it within a day or two of purchase.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Cassava
  • Casava
  • Manioc
  • Mandioca
  • Tapioca root
  • Yucca
  • Yuca root
  • Brazilian arrowroot

Substitutes

malanga OR dasheen OR potato (not as gluey)
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate