Cassava

• Use cassava to make cassava fries: Peel and cut cassava into fry shapes, then boil until tender. Deep-fry or bake until golden and crispy for a delicious alternative to potato fries. A healthy twist is to brush with olive oil and air-fry for added benefits.
• Incorporate cassava into stews and soups as a thickening agent: Its high starch content helps create a creamy texture when simmered in liquids. Dice and add to soups and stews in the same manner as potatoes.
• Create cassava flour for gluten-free baking: Grind dried cassava into a fine powder to produce cassava flour. Use as a 1:1 substitute for wheat flour in many recipes, or combine it with other gluten-free flours for more complex bakes.
• Prepare cassava chips as a crunchy snack: Thinly slice cassava, season with salt and spices, and then bake or deep-fry until crispy. Experiment with different seasonings like chili powder or garlic for a unique flavor profile.
• Make cassava cake, a moist and dense dessert: Grate cassava and combine it with coconut milk, sugar, and eggs, then bake until golden brown. A sweet coconut milk sauce or glaze is a popular addition.
• Create cassava bread by combining grated cassava with flour, butter, eggs, and sugar. This simple bread works well alongside a variety of foods, but especially meat stews.

• Rich source of carbohydrates for energy.
• Contains resistant starch, promoting gut health and improved digestion.
• Provides essential minerals like manganese and potassium.
• May help regulate blood sugar levels due to its low glycemic index.
• Gluten-free alternative for those with celiac disease or gluten sensitivity.

Fresh cassava should be stored in a cool, dark, and dry place like a pantry or root cellar. It is best used as soon as possible after harvesting. Peeled cassava can be refrigerated in water for a few days; change the water daily. For longer storage, cassava can be peeled, cut into chunks, blanched briefly, and then frozen for several months.