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Cassava: Revision history

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5 January 2024

  • curprev 17:0617:06, 5 January 2024‎ FoodBookSysop talk contribs‎ 490 bytes +83‎ No edit summary undo
  • curprev 16:4016:40, 5 January 2024‎ FoodBookSysop talk contribs‎ 407 bytes +407‎ Created page with "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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