Ingredient

Cassava roots

The Versatile Tuber: Cassava Roots

Cassava roots are starchy tubers with a rough brown exterior and a creamy white flesh. They have a mild, slightly sweet taste and a firm, fibrous texture. When cooked, cassava roots become soft and tender, making them suitable for a wide range of culinary applications.

Starchy roots and tubers and primary derivatives thereof› Starchy roots and tubers› Tropical root and tuber vegetables› Cassava roots and similar-

The flavor of cassava roots is mild and slightly sweet, with subtle earthy undertones.

Origins and history

Cassava roots have a long history and are believed to have originated in South America. They were a vital food source for indigenous communities and played a significant role in their cultural and culinary traditions. Today, cassava is cultivated in tropical regions worldwide, including Africa, Asia, and the Caribbean.

Nutritional information

Cassava roots are a good source of carbohydrates and dietary fiber. They also contain essential minerals like calcium, phosphorus, and potassium. However, it's important to note that cassava roots should be properly processed to remove cyanide compounds, which can be toxic if consumed in large quantities.

Allergens

Cassava roots may contain traces of cyanide compounds, especially if not processed correctly. It is crucial to peel, wash, and cook cassava thoroughly to eliminate any potential toxicity.

How to select

When selecting cassava roots, look for firm, unblemished tubers with a smooth, intact skin. Avoid roots that have soft spots, mold, or signs of decay. Additionally, choose medium-sized roots, as they tend to have a better texture and flavor compared to larger ones.

Storage recommendations

To store cassava roots, keep them in a cool, dry place away from direct sunlight. They can be stored at room temperature for up to a week. If you want to extend their shelf life, you can peel, cut, and freeze them for several months.

How to produce

Cassava roots can be grown in tropical and subtropical regions. They require well-drained soil and regular watering. Planting cassava stems or cuttings is the most common method of propagation, and they can be harvested after 8-12 months of growth.

Preparation tips

Cassava roots can be boiled, steamed, fried, or mashed. They are commonly used to make cassava flour, which is a gluten-free alternative to wheat flour. Cassava roots can also be used in stews, soups, and as a side dish in various cuisines around the world.

Culinary uses

Cassava roots are widely used in traditional dishes such as cassava cake, yuca fries, and bobó de camarão (a Brazilian shrimp stew). They are also used to make tapioca pearls, a popular ingredient in bubble tea and desserts.