Cassava

Cassava. Also known as manioc and yuca (not yucca), this starchy root is widely used in South American baking (particularly gluten free baking) and cooking. Cassava is a tuber that can be cooked and used in different recipes. Depending on the process you can get cassava flour, starch, and pearls. It is native to Central and South America and grows well in most tropical areas of South America. This tuber was introduced to African and Asian countries with similar weather conditions and has become a staple for those countries too. Cassava or yuca root has a thick brown skin. Inside, the pulp is white or sometimes yellowish. In the United States, stores sell fresh cassava root covered in a layer of wax to protect it from bruises. The fresh root must be consumed quickly because it contains a lot of starch, and it goes bad fast. Peeled cassava can be frozen and kept for several months.

Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25 percent protein.