Cassava

Although this starchy root is native to South America, it is now cultivated in Africa, where it is an important staple. The root ranges from 6 to 12 inches (15 to 30 cm) in length and from 2 to 3 inches (5 to 7.5 cm) in diameter. It has a tough brown skin that, when peeled, reveals a crisp white flesh. Cassava roots are cigar shaped, with a brown, often pinkish rind, which is usually hairy, and ivory white flesh. They vary in size but average about 10 inches (25 cm) long and 2 inches (5 cm) in diameter. There are many varieties of cassava but only two main categories: sweet and bitter. The sweet variety is eaten as a vegetable. The bitter version is poisonous unless cooked and is used to make cassava bread, starch, and, most frequently, for tapioca. It is also known as manioc and yuca. Either variety should be stored in the refrigerator for no more than four days.