Cassava ouh Cassava

Isn't cassanova (playboy) but food and this cassava can make with variant foods, fried, chips, cake or just ordinary cassava by boil also yummy.

What is Cassava?:

If you don't already know what it is, you're probably wondering what is cassava or yuca? It is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh.

Because it bruises easily, it's often sold covered in a protective wax coating. Other names for cassava are yuca, manioc, mandioca, yucca root, casabe, and tapioca.


The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g).

However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine) but deficient in the amino acid methionine and possibly tryptophan.

My favorite of course :) boil, fried, chip but the special when getting tape and change to be taste of cake mmm yummy

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