Cassava, cassava or cassava It is a root widely used in cooking of tropical regions around the planet. Although it looks like a shiny, huge branch, think that deep down it is like a potato: it grows underground, is peeled and cooked, and is very rich in carbohydrates.

We have already told you more about the origin and properties of cassava, but here youWe are going to explain how you can cook cassava in a simple way: from how to peel it to how to prepare delicious recipes with it.

How to peel cassava

You will find cassava in greengrocers, street markets and supermarkets. Choose roots that look whole, without holes or black spots, very smooth to the touch. Until you use it, it can stay in the pantry, in a cool, dry place. Then store it in the refrigerator.

Cassava, especially the skin, contains a significant amount of cyanide. The plant itself generates it as protection against insects. In order to consume it we have to peel it and process it (cook, fry, steam or ferment). In addition to being rich in carbohydrates, cassava also contains a lot of vitamin C and manganese.

The skin of the yucca is very hard. It can be removed with a peeler, but you will find it easier with a knife. Cut it first into several pieces and peel each piece, it is more convenient. You will see that in the center there is a kind of hard stem that goes from side to side (on the long side). Remove it, because it is very woody. It comes out just by removing it by hand, but you can use a knife.

4 delicious ways to cook cassava

Once you have your pieces peeled and cut in half to remove the stem, they are ready to cook. You can cut them into smaller pieces (not too small, the cassava tends to fall apart) and boil it for 15-25 minutes (it will depend on the size of the pieces) in plenty of water, just until you can pierce them with a fork. Now you can cut it into smaller pieces and sauté, fry, braise, etc. Here We present 4 delicious ways to cook cassava;