How to cook cassava easily and quickly

Cassava, cassava or cassava It is a root widely used in cooking. of the tropical regions of the entire planet. Even though it looks like a huge, shiny branch, think of it as a potato deep down: it grows underground, is peeled and cooked, and is very high in carbohydrates.

We have already told you more about the origin and properties of cassava, but here youe are going to explain how you can cook cassava in a simple way: from how to peel it to how to prepare delicious recipes with it.

How to peel cassava

You will find cassava in greengrocers, markets and supermarkets. Choose roots that look whole, no holes or black spots, very smooth to the touch. Until you use it, it can be kept in the pantry, in a cool, dry place. Then store it in the fridge.

Cassava, especially the skin, contains a significant amount of cyanide. The plant itself generates it as protection against insects. In order to consume it we have to peel it and process it (cook, fry, steam or ferment). In addition to being rich in carbohydrates, cassava also contains a lot of vitamin C and manganese.

The cassava skin is very tough. It can be removed with a peeler, but it will be easier with a knife. First cut it into several pieces and peel each piece, it is more comfortable. You will see that in the center there is a kind of hard stem that goes from side to side (on the long side). Remove it, because it is very woody. It comes out only by removing it by hand, but you can use a knife.

4 delicious ways to cook cassava

Once you have your pieces peeled and cut in half to remove the stem, they are ready to cook. You can cut them into smaller pieces (not too small, cassava tends to fall apart) and boil it for 15-25 minutes (it will depend on the size of the pieces) in plenty of water, just until you can prick them with a fork. Now you can cut it into smaller pieces and sauté it, fry it, stew it, etc. Here We present you 4 delicious ways to cook cassava;