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Cassava

The emerging rival for the potato

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EAT ME Cassava Product photo

Cassava is daily staple number one in numerous South American and African countries. This yucca root has an rather lumpy shape. The crop has been cultivated for thousands of years. Cassava is also known as manioc. Slowly but surely the cassava is gaining a foothold in kitchens in Western Europe. And rightly so. If you want to make a meal without using potatoes, cassava is a great substitute.

Like the potato, the cassava is rich in starch. And it is super easy to prepare. The firm flesh - ranging from chalky white to yellow - can be prepared in the same way as a potato. It certainly brings a different taste accent to fries or crisps. The rough skin is quite tough. The elongated root tapers slightly to one side.

Recipes

Familiar with the host of uses of the potato? Then you'll have plenty of inspiration to get started with the cassava. For example, EAT ME cassava tastes absolutely wonderful in oven dishes. Or you can add some cubed cassava to a salad.

Preparation

Use a sharp knife because the cassava has quite a tough skin. After peeling, you can cut the cassava into slices or cubes. Or grate it. You can prepare cassava in the same way as potatoes.

How to use cassava in the kitchen?

  • Cooking
  • Baking
  • Grill
  • Stir-fry

Storage advice

You can store the EAT ME cassava for longer if it is kept outside the fridge.

Nutritional values per 100 grams

155 kcal
36,8 g carbohydrates
0,2 g fats
0,1 g saturated fats
1,7 g fiber

Cassava is widely eaten - and rightly so! This root is a source of vitamin B6, which can help reduce fatigue. Cassava is also rich in vitamin C which is good for your memory. And it is also a source of potassium, in other words: good for the nervous system.

Where do cassava come from?

We get the tastiest EAT ME cassavas from Costa Rica.