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How to cook fresh cassava or yucca root

Cassava or also known as Yuca or Yucca is an excellent root vegetables that grows easily in the tropics. The latin name is Manihot esculenta, and it is in the Euphorbiaceae (spurge family). Throughout the tropics it is grown for its use as a starch vegetable, cassava flour/tapioca starch, breads, tapioca, a laundry start and it is also distilled into an alcoholic beverage.

As I write this article on how to cook fresh cassava – I am actually experimenting with it for my first time. I’ve lived on my husband’s farm on the Big Island now for 6 years but for the first several years any time our cassava crop was ready the wild boar population on our farm would devastate them. Finally, after putting a solar electric sheep netting farm around our huge garden we decided to dedicate some space to planting cassava. We planted it last spring and now the roots are huge!

Cassava has a compound called cyanogenic glycosides which are toxic. Cooking reduces it to safe levels. Cooking water should be discarded after cooking.

Cassava is rich in complex carbohydrates, iron, and fiber and is a healthy unprocessed food choice to incorporate into a balanced diet. It is also renowned for it’s effect on fertility and is thought to increase or cause hyper ovulation, in turn increasing likelihood of twins.

  1. Cut off the ends of the root. Cut or peel off all the waxed brown skin to expose just the white interior of the root. …
  2. Place these in a pot and cover with water. Add salt, chili peppers and cloves. …
  3. Remove the cooked cassava pieces. …
  4. Bake in a 350 degree oven for 20 minute

https://permaculture.com.au/making-cassava-flour/

https://www.dominicancooking.com/19720-how-to-make-cativia-cassava-flour.html