Cassava
Manihot esculenta · Tuber
Top 10 pairings
A starchy tropical root with chalk-white flesh, also called yuca or manioc. Bland and faintly sweet, it feeds hundreds of millions and yields tapioca. Raw cassava releases cyanide, so always peel it and cook it thoroughly.
Picking a good onedrag
Just dug, chalk-whiteStreaked, soft, souring
Shop firmBuy itThe all-rounder: boil for mash, parboil then fry for chips.
BarkBark whole, wax scuffed and dulled
Cut endsDry, pale, cleanly sealed over
The breakHeavy and hard, break face dryish
Smell at the cutFaint, close to nothing
What you get from one
84%
Edible part
408 g · skin and rind off
486 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 7× longer than the counter.
90–98%
Humidity
Still, not sealed damp
Airflow