Cassava, yucca, Brazilian arrowroot, mandioca... So many names for a root that can be used in a variety of dishes. The most known ingredient extracted from the root of cassava is tapioca flour, tapioca starch or yucca flour. Sounds familiar? I use cassava as much as many people use potatoes. Puddings, breads, cakes, chips, deep fried, purées, dumplings, soups, etc. can be made with cassava or tapioca. Gluten-free, it can replace wheat flour and it is very used by people with wheat allergies, like coeliac disease.
This is my contribution to this month’s Grow Your Own event.
The pictures were taken from my husband's family farm. Cassava is organically grown there and right now I have some in the freezer for future recipes.