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Cassava

A South American alternative to potatoes

Cassava - Product photo

The cassava, which originates from Brazil, is increasingly gaining a foothold in the kitchens in Northwestern Europe. The irregularly shaped yuca root is also known as manioc. In South America and Africa, cassava is among the most common daily staples, along with rice and corn. The popularity is easily explained; the cassava is very nutritious.

The long root tapers a little towards one end. Its dark brown skin feels rough. Inside, you will find firm flesh, chalk-white to yellow in colour. Boiled, cassava is just as good as potatoes. Nature's Pride supplies the Manihot esculenta variety of cassava.

 

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Storage advice

  • Transport and storage: Cassava must be transported and stored refrigerated.
  • Shop: Cassava needs a place on the regular fresh produce shelf.

Our cassavas are grown in:

Costa Rica

Recipes & preparation tips

Cassava is suitable for a variety of experiments in the kitchen. Pan-fried, boiled or deep-fried: plenty of inspiration for recipes. Cassava are a nutritious base for oven dishes. And the famous cassave crackers are very easy to make at home.

Cassava - Recipes & Preparation Tips

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