Share on:
Cassava is a long tuberous starchy root that is an essential ingredient in many Latin American and Caribbean cuisines. It is eaten mashed, added to stews, and used to make bread and chips. Cassava, also known as yuca, must be cooked or pressed before it's eaten. When raw, cassava's flesh is white; when cooked, it turns yellow, slightly translucent, and a little sweet and chewy.