Cassava (Manihot esculenta) Cassava is a perennial woody shrub with an edible root. This tuber is also known as manioc and yuca. A rather large root vegetable with a 6- to 12-inch length and 2- to 3-inch diameter, cassava has a tough brown skin with a very firm white flesh. In the Caribbean, cassava provides a basic daily source of dietary energy. Roots are processed into a wide variety of granules, pastes, flours, etc., or consumed freshly boiled or raw.
(Also called manioc, yuca, mandioca) Long, irregularly shaped starchy root at least 2 inches in diameter with a rough brown barklike skin and hard white interior. Available year round at most Latin American groceries and vegetable markets. Refrigerated, the root will keep safely for 2 or 3 weeks. No substitute.
Also called Manioc and Yuca, the cassava is a root that ranges from 6-12 inches in length and from 2-3 inches in diameter. It has a tough brown skin which, when peeled, reveals a crisp, white flesh. There are many varieties of cassava but only two main categories, sweet and bitter. The bitter cassava is poisonous unless cooked. It should be stored in the refrigerator for no more than 4 days. Grated sun-dried cassava is called cassava meal. Cassava is also used to make Cassareep and Tapioca.
This tuber is also known as manioc and yuca. A rather large root vegetable with a 6- to 12-inch length and 2- to 3-inch diameter, cassava has a tough brown skin with a very firm white flesh. Both kinds of cassava can appear as meal, tapioca and farina and can be bought ready made as cassava or manioc meal, which is used to make bammie. Sweet cassava is boiled and eaten as a starch vegetable. Bitter cassava contains a poisonous acid that can be deadly and must be processed before it can be eaten. This is done by boiling the root in water for at least 45 minutes discard the water). Alternatively, grate the cassava and place it in a muslin cloth, then squeeze out as much of the acid as possible before cooking. Bitter cassava is used commercially but is not sold unprocessed in some countries.
A tropical, virtually pure starch tuber up to 30cm long of a plant "Manihot utilissima", which is grown in hot countries. The roots of some varieties have to be grated and boiled in several changes of water or partially fermented to remove toxic cyanide compounds which are in the plant cells and are broken down by enzymes in the sap. The leaves are also edible and do not contain toxic compounds and are cooked as a vegetable or used as a food wrapping. Many people are permanently crippled by the poison esp. in Africa (also called manioc, tapioca, yuca, yucca)
A perennial woody shrub grown as an annual, a major source of low-cost carbohydrates for populations in the humid tropics. Thailand is the main exporter of cassava, which is sold as high-calorie food for livestock in Europe.