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Article Number : 15.030.440
Unit/Weight : 18kg
Brand : CARIBE
Country : Costa Rica, Ecuador, Colombia,Brazil

Cassava (Manihot esculenta), also called manioc, yuca, balinghoy, mogo, mandioca, kamoteng kahoy, tapioca-root (predominantly in India) and manioc root, a woody shrub of the Euphorbiaceae (spurge) family native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named garri.

Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporting country of dried cassava.Cassava root is a good source of carbohydrates, but a poor source of protein. A diet consisting predominantly of cassava root can cause protein-energy malnutrition.Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains antinutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis.[6] Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places


How to cook:


1. The first step in preparing cassava for cooking is to cut the tapered ends off of the root, and then cut the root into segments, which are four to six inches long.


2. Next, you’ll need to remove the skin. Since vegetable peelers don’t generally work well with the thick skin of the cassava, you’ll need to stand the individual pieces on one cut end and slice the peel away with a sharp blade, rotating the piece as you shear off the skin until only the white flesh remains.


3. Given the meaty density of cassava, further cutting down of the root will be required to ensure even and thorough cooking. Keeping the peeled sections up on one end, cut each piece in half lengthwise, and then cut these halves in half lengthwise a second time. Each four to six-inch section should now be cut into four quarters.


4. These quartered segments should possess an exposed woody core at their inner corners, which will need to be removed and disposed of. To do this, carefully cut the inner corner of each quarter off with a sharp knife and throw it away. Your cassava segments are now ready to be boiled, fried, roasted or sautéed.


Tip: If you’re not using the prepared cassava pieces immediately, they can be preserved in a bowl of water, covered in plastic wrap and placed in the refrigerator for three to four days. Preparing cassava ahead of time is a particularly handy way to take a little of the stress out of putting together an elaborate meal for guests.