Cassava (mandioca)

Cassave is a starchy, tuberous root that was cultivated by Amerindians far before the arrival of Columbus. Some African slaves who regained their freedom have taken this crop to Africa where it is one of the most important food crops at nowadays.

Most kinds of unprocessed cassava contain a toxic substance which has to be removed before consumption. After processing, the flour can be used for dishes like farofa. If you buy cassava flour for making farofa, you should check if the flour is fine enough. If you are living in a country were only coarser cassavaflour is available, it has to be sifted.

The cassava should be peeled and cooked before it is used. If you cut a tuber in two, you'll see that the stem continues within the tuber. Furthermore, you’ll see a dark ring just below the skin. Peel the cassava deep enough to remove this dark layer. Cook the cassava until it is tender. Drain the cassava in a colander. The stem can be removed easily after cooking the cassava.

Aipim is a kind of cassave that does not contain a poisonous substance. It can be boiled of baked just as potatoes.