Cassava (also known as “manioc” or “yuca”) is a starchy root vegetable native to South America which has been a dietary choice for indigenous peoples for thousands of years and is now cultivated in tropical regions worldwide, including Africa and Asia.
Cassava’s flavor is mild and slightly nutty, with a texture that varies from firm to tender depending on how it’s prepared. It can be boiled, baked, steamed, or fried, and is often used to make flour, which is a key ingredient in gluten-free baking. Popular dishes made from cassava include tapioca, a starch used in puddings and bubble tea, and farofa, a Brazilian side dish made from toasted cassava flour. In West Africa, cassava is commonly transformed into fufu, a dough-like staple eaten with soups and stews.
Despite its widespread use, cassava must be properly prepared before consumption, as it contains cyanogenic compounds that can be toxic if not removed through soaking, cooking, or fermenting.
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