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What is Cassava
Cassava (yuca or manioc) is a woody shrub native to South America that produces a starchy, versatile root vegetable prized as a staple food in tropical regions. Rich in carbohydrates and some vitamins and minerals, it can be boiled, fried, or baked, and is also processed into gluten-free cassava flour. The leaves of the cassava plant are also edible and consumed in some cultures as a vegetable
Culinary Uses
- Root Vegetable: The starchy root is a common ingredient in stews, side dishes, and can be mashed, fried, or baked.
- Flour: Cassava root is dried and milled to produce cassava flour, a naturally gluten-free and grain-free alternative to wheat flour used in various baked goods.
- Leaves: In parts of Africa and Southeast Asia, the nutrient-rich leaves are cooked and eaten as a vegetable in soups and stews.
