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cassava

Cassava, also known as Cassave, is a tropical herbaceous plant known for its edible roots. Cassava is a very nutritious plant, rich in complex carbohydrates, dietary fiber and essential vitamins and minerals. Its roots are particularly rich in vitamin C, manganese and folic acid. Cassava can be used in different ways in the kitchen, especially in the form of starchy food, flour or puree. It is often used as a basis for many dishes, such as soups, simmered dishes and gratins.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
159 Cal
Lipids
0 G
Cholesterol
0 Mg
Sodium
14 Mg
Potassium
271 Mg
Carbohydrates
38 G
Protein
1 G
Sugars
1 G
Vitamin B
0 Mg
Vitamin C
20 Mg
Iron
0 Mg
Magnesium
21 Mg
Food fibers
1 G
Calcium
16 Mg

FAQ

How to make cassava semolina ?
To prepare cassava semolina, rinse it and make it before cooking it. Use a pressure cooker or a couscoussier to cook the cassava semolina for 10 to 15 minutes.
How to choose cassava ?
Look for firm cassava, heavy and without signs of withering or brown spots. Cassava should have smooth and shiny skin, brown with light beige. If possible, choose locally cultivated and seasonal cassava because they will be cooler and tastier.
How to keep cassava ?
Keep the whole cassava, not peeled. Place them in a perforated plastic bag to allow air to circulate. Keep them in a cool and dry place away from direct sunlight. Cassava can keep up to two weeks.
What are the benefits of cassava ?
Cassava is a source rich in complex carbohydrates, which is an important source of energy for the body. It can be a good option for people who need additional carbohydrates in their diet. Cassava also contains fibers, which are important for digestive health. The fibers help maintain intestinal transit and reduce cholesterol levels in the blood. Cassava is a source of vitamin C, an antioxidant that can help strengthen the immune system and reduce inflammation in the body. Cassava is naturally gluten -free, which makes it suitable for people with celiac disease or other gluten -related disorders.
What are the varieties of cassava ?
Cassava, also called Tapioca, is a plant cultivated in many tropical and subtropical regions. There are different varieties of cassava, such as bitter cassava (manihot esculenta), gentle cassava (manihot dulcis) and improved cassava (manihot hybrid).
How to cook cassava ?
Cassava can be cut into fries and fries in oil until golden and crisp. Cassava can be cooked, crushed and mixed with butter and milk to make a creamy puree. Cassava can be used in a soup. Add the cassava with vegetables, spices and chicken broth for a tasty and comforting soup.

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Index of Ingredients