Also called
yucca,
manioc, and
tapioca, this root of
Brazilian
origin resembes a large, brown, elongated
sweet potato. It can be almost a
foot long. It was introduced to
tropical Asia by the
Portuguese in the
seventeenth century and has been used since in
stews and
desserts. In the southern
Phillipines it is grated and steamed and eaten as a
staple instead of
rice.
Cassava needs to be
peeled under
running water. It has a
hard, white flesh that turns slightly
glutinous when cooked.