Do not be put off by the tough exterior of this tropical root also known as yuca. The taste of these fiber-rich tubers is similar to potato, and a bit nutty. The brown layer of wax is used to protect during the trip and if you remove it, you have a healthy , gluten-free vegetable! You can make chips or fries with them that contain fewer calories than standard fries. In cubes or slices it is a surprising and nutritious addition to stir-fries , soups or stews. Give them a try!
What is cassava?
This delicious carrot from the tropics looks like a potato on the inside, but it’s slightly firmer. It is also known as yuka, yuca or tapioca. It can grow almost anywhere and is, therefore, a crop that is used to counteract the world hunger. The flavor resembles that of the potato, but a little more nutty. You can easily make cassavachips or fries!
Cooking with yuca
To prepare, the skin and layer of wax must be removed. This can be done with a potato peeler or cheese slicer, because the skin is quite firm. You can now cook it, braise it or fry it. If you are going to stir-fry it, remove the woody core, it can stay a little tough.
It is really nice to stir-fry with some ginger and garlic. You can grate it in the oven as a side dish or make cassavafries. If you really want to go the extra mile, make Bojo; a traditional Creole cassavacake with grated coconut, sugar, egg and currants.
Is cassava healthy?
It is naturally gluten-free and very rich in fiber. You get less hungry after eating a cassava than after eating a potato for example. It does not stand out in vitamins or minerals, but has almost everything in it (vitamin C, B1 and 6, potassium). It is recommended in the diet of people with irritable bowels and it is also good to eat if you want to lower your cholesterol.
Cassava discolours quickly when cut, so keep it whole in the fridge and use within a couple of days. Once peeled, cover it with acidulated water until ready to use. To freeze cassava, peel, cut into chunks, and freeze. Uncut you can preserve it for ten days easily.
In The Netherlands you can buy Belicious cassava at supermarkets and exotic groceries.
Combines well with:
Similar products we import:
Vegetable Fibers Healthy Stir-fry Chips Belicious
½kg/1lb 1½oz fresh peeled cassava (must remove the fibrous centre from it)
200g/7¼oz feta cheese
4 whole eggs
1 tbsp chopped parsley
1 tbsp chopped spring onion
salt and freshly ground black pepper, to taste
oil, for deep-frying
- Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry.
- Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey).
- Add all the other ingredients, except the oil, and mix well.
- Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings.
- Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft.
- Serve with salsa, or prepare the day before and serve in a bowl of soup.