Cassava

The cassava is also called yuca or manioc. It is an edible, tuberous root with a rough, dark brown skin. The flesh is white to yellowish in colour and tastes sweet. Cassava is high in starch. Cassava roots cannot be eaten raw but should be cooked properly before consuming by boiling or frying, for example. Cassava is often prepared and fried in the form of crisps, slices or crackers.