Other
Cassaba
Cassava root, also called yuca, listed in the stew under the name cassaba. Under the brown skin is dense white starch. The root is peeled and cooked. It is not eaten raw.
Origin
A tropical tuber, Manihot esculenta, domesticated in South America and grown across the tropics.
Flavour
Mild and starchy, a vehicle for the broth around it.
How to use it
Peel it thickly, cut out the fibrous core, and boil it until tender.
Storage
Refrigerate and use within a few days. The flesh discolours once cut.
Recipes using it
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