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Vegetables · Root vegetables

Cassava

Long, starchy tropical root with bark-like brown skin and white flesh; must be peeled and cooked.

Also called: yuca, manioc, mandioca, tapioca root, kappa

14 recipes with it

What it is

Cassava (yuca, manioc) is a long, tapered root with waxy brown skin and dense white flesh around a fibrous core. It is starchier and firmer than potato. It is the source of tapioca, gari and cassava flour. Raw cassava contains natural cyanide-forming compounds that peeling, soaking and thorough cooking remove.

Manihot esculenta

How it’s used

  • Boiled and served with mojo or sauces
  • Fried as chips (yuca frita)
  • Pounded into fufu
  • Grated for cakes, bammy and bread
  • Simmered in stews and curries (kappa)

Characteristics

Taste
Mild, slightly sweet and nutty.
Texture
Dense and starchy; becomes soft, chewy or fluffy when cooked.
When cooked
Takes longer to soften than potato; remove the woody core after boiling.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Storage

Cool, dry and dark. Fresh cassava spoils quickly; keep in a cool place and use within a couple of days. Peeled pieces freeze well, and frozen cassava is widely sold.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Never eat cassava raw. Peel completely, remove the core and cook thoroughly; bitter varieties need soaking or fermenting as well.

Nutrition per 100 g

Energy
160 kcal
Protein
1.36 g
Carbohydrate
38.06 g
Fat
0.28 g
Fibre
1.8 g
Sugars
1.7 g

USDA FoodData Central: Cassava, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Potato — In boiled and fried dishes; softer and cooks faster.
  • Yam (ñame) — In pounded dishes and stews.

Related ingredients

Recipes with cassava

See all 14

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More root vegetables