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Cassava- Manioc (Sweet)



How to prepare Cassava Manioc and how to cook Cassava Manioc


 Cassava Recipes  |  Growing Vegetables|   What's In Season     More Vegetables -  Prep & Cooking times


Common Names: Manioc, Cassava, Yucca
Family: Euphorbiaceae
In Season:  
Buying: Choose dry, hard and clean tubers. The flesh should be very white
Storing: Up to 2 weeks in the refrigerator up to 7 days  in a cool, dry, dark place.
Serving Allowance: 175g/6oz  per person

General - Preparing Cassava  (sweet)

Cut in half, remove the woody centre , then cut into pieces and peel thickly. Wash well under running water.  Although Sweet cassava can be eaten raw, is generally steamed, boiled, braised or sautéed.  Warning - Bitter Cassava must NEVER be eaten raw and must be soaked and cooked to kill the toxic substance. However, it is unlikely that you will come across the bitter variety unless you live in an area where it is grown.


Cassava is quite soft once cooked so is best kept to reasonable size pieces unless a recipe specifically states otherwise. The leaves cannot be eaten raw but can be prepared and  cooked like cabbage but for a little longer.

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Raw x Y Y Raw Raw Raw
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
Raw Y Raw Y x Y Raw



Cooking times and suitable methods for  cooking Cassava (Sweet)




Chunks   =  20 - 40 minutes. Toss in oil


y Cubes/Chunks/Thick Slices   =    15 - 20 minutes


y Slices or cubes   =  best boiled first then deep fried until golden


y Chunks, Cubes/ Slices - 5-9 minutes (450g/1lb)



Cubes/Chunks/Thick Slices   =    20 - 25 minutes



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