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Creative ways with Cassava (Yuca)

 

Cassava, aka yuca or manioc, depending on where you live and shop, is a much-loved vegetable throughout Latin America and Southeast Asia. The starchy root has a glutinous texture, and a subtle sweetness that lends itself well to spicy stews such as Cuban Ajiaco, to breads – and even cakes. Learn more about how to use cassava in Elizabeth Schneider's Vegetables from Amaranth to Zucchini.
Recipes
Ajiaco

Eating Cuban

Beverly Cox

Smoked Fish Choka

Food for Friends

Levi Roots

Cassava chips with smoked salmon, sweet chilli sauce & crème fraîche

Fusion: A Culinary Journey

Peter Gordon

Manioc with Lunu Miris

Hidden Kitchens of Sri Lanka

Bree Hutchins

Yuca Fries with Creamy Cilantro-Lime Dipping Sauce

Roots: The Definitive Compendium

Diane Morgan

Pandebono

Secrets of Colombian Cooking

Patricia McCausland-Gallo

Saltfish & Provisions

Sweet Hands: Island Cooking from Trinidad and Tobago

Ramin Ganeshram

Flourless Cassava Cake

The Songs of Sapa

Luke Nguyen

Sweet Potato and Cassava Pudding

The Songs of Sapa

Luke Nguyen

Paiche “Aji Negro” and Amazonian Roots

Umami: The Fifth Taste

Pedro Miguel Schiaffino

Cassava chips

Vegetables: The new food heroes

Peter Gordon

Yuca in Picante Citrus Sauce with Olives, Peppers, and Onions

Vegetables from Amaranth to Zucchini

Elizabeth Schneider

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