Casava

Cassava Description:

Cassava is a starchy root vegetable native to South America and widely grown in tropical and subtropical regions around the world. It has a tough, brown, bark-like outer skin and a firm, white or cream-colored flesh. Known for its high carbohydrate content, cassava is a major source of energy in many developing countries.

When cooked, cassava has a mild, nutty flavor and a texture similar to potatoes, making it ideal for boiling, frying, or baking. It can also be processed into tapioca or cassava flour, both popular in gluten-free and traditional recipes.

Important note: Cassava contains naturally occurring cyanogenic compounds, especially in its raw form. Therefore, it must be properly cooked (boiled, soaked, or fermented) to remove toxins before consumption.