Cassava is a long, tuberous, starchy root. Its snowy white flesh is enclosed by a brown, coarse shell. It is native to Brazil and very popular in Latin American and Caribbean cuisines. Read on to learn about its origins and how to cook with it.
About Cassava (Maniok)
Cassava is also known by its other names: manioc, yuca, casabe, mandioca and tapioca. This tuberous root must only be eaten once properly cooked as it is poisonous when eaten raw.
In Mauritius, we use the name ‘maniok’ to refer to cassava. Thanks to Mahe de Labourdonnais, the French Governor who brought maniok to Mauritius in 1741, we now have many delicious dishes which use maniok including: Poudinn Maniok, Gato Maniok, Galette Maniok and Kat Kat.
Using Cassava
The maniok skin is more like a bark than the skin of a potato. Therefore, you will need to use a knife instead of a vegetable peeler to remove it. Fortunately, the skin actually comes off easily. Here are my tips on how to peel cassava like a professional:
- Cut off the ends of the maniok
- Slice it into more manageable pieces (approximately 8 cm in length)
- Using your knife, score the skin of the maniok lengthwise, then insert the blade of the knife between the outer shell and the meat
- Gently pry the skin away from the inside and it should come away quite easily
Favourite Recipes
Here are some of our favourite recipes using cassava.
Gato Maniok
Poudinn Maniok
