Cassava

Native to Central and South America, cassavas also known as manioc. The long, thick, tapering tuber has a tough, dark brown skin and hard white or yellow flesh. Varieties can be divided into two groups, bitter and sweet. The bitter variety contains a natural poison and needs to be processed to make it safe to eat. Widely used in the Caribbean and Africa, cassava is served in the same way as potatoes.

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