Other
Raw Yucca
Cassava root in its raw state, Manihot esculenta. The brown skin covers white starch. The root is peeled and cooked before it is eaten.
Origin
A tropical staple tuber.
Flavour
Mild and starchy once cooked, and not something to nibble raw.
How to use it
Peel it thickly, remove the centre fibre, and boil, fry, or roast it until tender.
Storage
Use it within a few days. Refrigerate it, and cut off any blackened flesh.
Recipes using it
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