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Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

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Yuca, cassava, or manioc are some of the names this white root and tuber goes by. It has a thick, brown, bark-looking rough skin, with white fibrous pulp. Somewhat cylindrical, it is two to three inches in diameter. It is used in making starches and many foods as well as eaten alone, baked, fried or stewed.

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