Chewy Cassava Balls

Apistachio hides at the heart of each of these chewy, mochi-like orbs, which get their elasticity from cassava, a starchy indigenous tuber akin to a potato but more fibrous and ever so slightly sweet. Peeling cassava is labor-intensive but strangely satisfying: You trim off the ends and score the length, pressing hard enough to just penetrate the brown bark, then dig the knife under the bark, as if shucking a tree, and pull it away from the creamy white flesh. (You can also buy it frozen an