Cassava / Yuca

Also known asYuca · Manioc · Tapioca Root · Ubi Kayu · Mandioca · Manihot esculenta · 木薯

Name: Cassava, also called yuca, manioc or tapioca root (Manihot esculenta) — a long, tapered, woody-skinned root with white, starchy flesh. It is a major staple food in the tropics, and the source of tapioca. Bitter and sweet varieties exist, and the bitter ones are very toxic if not processed.

Description

Cassava is native to South America, and was domesticated in Brazil thousands of years ago, then spread to Africa by the Portuguese in the 16th century. It is now a staple for hundreds of millions of people in sub-Saharan Africa, Asia and Latin America, because it grows well in poor soil and drought. Nigeria is the world's largest producer.

Cassava contains cyanogenic glycosides, which release cyanide, in higher amounts in bitter varieties. It must be peeled, soaked, grated, fermented, dried or cooked thoroughly before eating. Traditional methods turn it into foods such as garri, fufu, farinha, bread and tapioca pearls.

Main nutrition value

Cassava is a very rich source of carbohydrate and energy, with some vitamin C, manganese and fibre, but is low in protein, so it needs to be eaten with other foods.

How best to be consumed

Cassava must always be peeled and cooked properly.

1. Peel off the thick skin and the pink layer under it, and cut out the woody core.
2. Boil until tender and eat as a side dish, or mash, fry as chips, or add to stews.
3. Use cassava flour or tapioca in baking and thickening.
4. Buy sweet cassava, and never eat it raw.
5. Follow traditional methods for bitter varieties, which require soaking and long processing.

Overconsumption could cause…

Cassava is safe only when properly prepared.

1. Cyanide poisoning from raw or poorly prepared cassava, which can be fatal.
2. Konzo, a paralytic disease, and goitre or other problems linked to eating inadequately processed bitter cassava as a main food, particularly where protein and iodine are scarce.
3. Higher carbohydrate and sugar intake than most vegetables, which matters for people managing diabetes.
4. Low protein and nutrient content if it replaces more nutritious foods.

GroupsOther Starchy VegetablesPotatoesRoot VegetablesSpurge family (Euphorbiaceae)Low fatLow sodiumFresh

Made intoTapioca Starch

Related foodsYamTaroParsnipSweet PotatoLotus RootArrowroot

Wikipedia — Cassava, used for origin, naming and history: https://en.wikipedia.org/wiki/Cassava