Cassava is the root of a tropical plant, cultivated as a rich source of carbohydrates. In many developing countries, cassava is used as a substitute to potatoes.
Select cassava with tough brown skin which is often waxed. The flesh should be creamy white. Yellow flesh cassava tends to be much sweeter than the white flesh type.
If prepared incorrectly, cassava may contain toxic cyanide residues. The most popular method of consuming this limited shelf life product is to make ‘chips’ from it.
Cassava is available year round from a variety of sources including Costa Rica, Dominican Republic, Kenya, and Uganda.