Culinary file - choosing, storing, cooking
Culinary file - choosing, storing, cooking

All about cassava > Culinary file

Nutritional values per 100 g

Calories: 83
Carbohydrates: 19 g
Fat: 0.3 g
Protein: 2 g.
Rich in vitamin C and sodium.


The tuber should be dry, hard and clean. The flesh should be very white.


Keep in a cool dark place or in the refrigerator for several days.


Cut in half and remove the woody centre part. Cut in pieces and then peel - cassava is very difficult to peel, so it is easier to work on smaller sections using a very sharp knife. Be sure to remove the thin layer of skin between the peel and the flesh. Wash well under running water.


Since cassava is so high in starch, it can be used for thickening.

Bitter cassava must NEVER be eaten raw. Soaking and cooking kill the toxic substances contained in this vegetable.

Sweet cassava can be eaten raw, but is generally steamed, boiled, braised or sautéed.

Did you know that dried ground cassava is the basis of tapioca?


Cut cassava into cubes and simmer in water for 20 minutes. Serve with a spicy sauce.

Steam cassava with an equal quantity of plantain. Purée.

Barbados - Cassava is grated to be made into biscuits.

Guadeloupe - It is made into "cassave," the bread of the Caribbean. Grated cassava is used to make little cakes, cooked on a round baking sheet. Cooked cassava is also served with cane sugar syrup or honey.

Brazil - Fried: cut into rounds. Cut again into thirds. Fry in peanut or canola oil until golden. Drain and sprinkle with salt, or onion or garlic salt, as desired.

Cameroon - Croquettes - Boiled cassava is puréed with an egg and a little flour, salt and sugar. It is formed into croquettes, fried in oil and sprinkled with salt or sugar.

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