16 Cassava Recipes From 11 Cuisines.

A long tuber under a waxy brown skin, feeding more people than almost any other root crop across Africa, South America and Southeast Asia. It must be peeled and cooked, never eaten raw, since the raw root contains cyanogenic compounds. Boiled it goes soft and slightly fibrous with a woody core to pull out; fried it crisps harder than potato. It becomes fufu and garri in West Africa, yuca frita in Latin America, and the flour and starch used across all three regions.

16 recipes on this route