Cassave, also known as yuca, is very nutrious. The root is a major source of carbohydrates and vitamines B/ C and is very digestive. The outside is brown and rough while the pulp is white and solid.
It can be eaten in many ways. Some cassaves can be eaten raw, but the bitter cassave should be cooked as it contains the toxic hydrogen cyanide. The soft-boiled root has a delicate flavor and can replace boiled and fried potatoes, but it can also be used in soups, purees and stews. Furthermore the root is often dried after cooking so it can be ground to flour for flat bread.
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Cassavas grow in the soil and can tolerate drought well. They have a high level of resistance to harsh weather. They grow when it rains and can survive on dew. It is a native of the South American savanna and is mainly eaten in Africa and South America. Cassava is also known as manioc, tapioca or yuca.