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| − | [[Image:Manihot esculenta dsc07325.jpg|right|thumb|yuca root]]
| + | {{wikipedia::Cassava|Cassava}} |
| − | {{vegetable}} | |
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| − | '''Cassava''' (also known as '''manioc''' or '''yuca root''' - not to be confused with the [[w:Yucca|yucca plant]]) is a white, starchy tropical vegetable. It is widely grown and consumed in [[Cookbook:African cuisines|Africa]], [[Cookbook:Asian Cuisine|Asia]], Latin America, and the Caribbean. In many countries, cassava is a dietary staple usually eaten [[Cookbook:Boiling|boiled]], [[Cookbook:Steaming|steamed]], [[Cookbook:Fermentation|fermented]], and in [[Cookbook:Flour|flour]] form as thickeners or additional ingredients for [[Cookbook:Noodle|noodles]], [[Cookbook:Cake|cakes]], and pastries.
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| − | Cassava has made a home growing in Florida since the late 1800s. Cassava is a bushy perennial that can grow as tall as 8 feet. The white interior of cassava is firmer than [[Cookbook:Potato|potatoes]] and has high starch content. Fresh cassava has thick, dark brown skin that resembles a tree's bark, and is available year round. Look for firm blemish free tubers. Store whole cassava as you would potatoes, in a cool, dark, dry place for up to one week. Peeled cassava covered with water and refrigerated or wrapped tightly and frozen for several months.
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| − | Cassava can easily be substituted for potatoes in [[Cookbook:Soup|soups]] and [[Cookbook:Stew|stews]] and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary [[Cookbook:Fiber|fiber]] and contains approximately 120 [[Cookbook:Calorie|calories]] per [[Cookbook:Cup|cup]]. | |
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| − | Unrefined flour made from the cassava root is popular in the Americas, where it is known as ''[[Cookbook:Manioc Flour|manioc flour]]'', ''harina de mandioca'' or ''harina de yuca''. Refined flour from the cassava root is called [[Cookbook:Tapioca Starch|tapioca starch]], or sometimes ''tapioca flour''.
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| − | [[Cookbook:Cuisine of Indonesia|Indonesian cuisine]] has some traditional [[Cookbook:Fermentation|ferments]] of cassava called [[Cookbook:Peuyeum|peuyeum]] and [[Cookbook:Tapai|tapai]] (or ''tape'').
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| − | ==External links==
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| − | {{Wikipedia|Cassava}}
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| − | *[http://latinfood.about.com/od/plantains-roots-tubers/p/Cassava.htm Cassava (Yuca) - About Latin Caribbean Cuisine]
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