Cassava is a root vegetable with either a sweet or bitter taste. It goes by many names such as manioc, yuca, or Brazilian arrowroot.
When selecting cassava, look for a firm root. It should be free of any blemishes and soft spots. The center should be white when you cut them open. If you would like to store cassava, peel it and freeze it. You may also cover it with water and put it in the fridge for up to four days.
Cassava is commonly used as tapioca. But it can be used like a potato. You can steam it, mash it, or bake it. However, cassava must be cooked before eating. Raw cassava is toxic.
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