Interesting article. I LOVE cassava but had no idea the plant was that toxic given how delicious the root is. We call it aipim in Brazil, but most people (at least in the US) probably know it as...
Interesting article. I LOVE cassava but had no idea the plant was that toxic given how delicious the root is.
We call it aipim in Brazil, but most people (at least in the US) probably know it as yuca. I know tons of Latin cultures use it in their meals but I'll recommend two dishes that are incredible but seldom found outside of Brazil.
One is fried aipim, which is basically like french fries but with cassava root instead of potatoes but I've never really come across it in the US. Every yuca dish I've seen is wet and mushy (and sometimes cold) rather than hot and crispy like I'm used to.
And the other is farofa which is basically the cassava/manioc flour toasted and mixed in maybe with some eggs or bacon or olives or whatever you want. Goes great in a plate of white rice and black beans, which are the two other staples of Brazilian cuisine.
Interesting article. I LOVE cassava but had no idea the plant was that toxic given how delicious the root is.
We call it aipim in Brazil, but most people (at least in the US) probably know it as yuca. I know tons of Latin cultures use it in their meals but I'll recommend two dishes that are incredible but seldom found outside of Brazil.
One is fried aipim, which is basically like french fries but with cassava root instead of potatoes but I've never really come across it in the US. Every yuca dish I've seen is wet and mushy (and sometimes cold) rather than hot and crispy like I'm used to.
And the other is farofa which is basically the cassava/manioc flour toasted and mixed in maybe with some eggs or bacon or olives or whatever you want. Goes great in a plate of white rice and black beans, which are the two other staples of Brazilian cuisine.