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.
an edible, starchy root used in making bread or cakes
Any of several tropical American plants with a tuberous root that yields a nutritive starch.
an herb-like tropical plant with a long stock, found mostly underwater that yields a nutritious starch; South
(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.
a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
cassava root eaten as a staple food after drying and leaching; source of tapioca
any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch
a starchy staple whose roots are very rich in carbohydrates, a major source of energy
The root is fairly fresh and should not be stored for over a week. The inside is a soft white colour. It may be sliced and deep-fried into chips, cubed and used in soups and stews
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 starchy root; the source of tapioca.
the root of the cassava is a staple African food found in two varieties: sweet and bitter. Bitter cassava is poisonous unless cooked. The starchy extract of the cassava root is used to make tapioca.
The cassava is a root with a crisp white flesh. There are two main categories of cassava: sweet and bitter. Bitter cassavas are toxic until cooked. Cassava is used to make "cassreep" and "tapioca."