Scientific Name: Manihot esculenta
Cassava is actually a root and is a native to Philippines, Paraguay and Brazil. The Spanish sometimes call it as yuca but it's different from the real yucca. The rind is brown, rough and has a wood-like texture while its flesh is yellowish to chalk-white in color. The plant can grow up to 2 meters tall. Cassava existed during the Mayan period and it had been a staple for a very long time. Cassava can be either bitter or sweet depending on how it was raised and it also depends on the soil's cultivation. Chemicals such as fertilizers and pesticides are really not advisable to use on this plant because its roots get to absorb these chemicals and it can be very fatal to eat them. The flesh can be dried and be turned into powder called tapioca which can be used in dishes and desserts.
Cassava is starchy and like most root crops or tubers, they are gluten free. It has minerals such as zinc, copper, magnesium, manganese and has calories that is twice as of potatoes. Cassava also has potassium which helps prevent neuronal damage in the brain.
It can be made into Cassava cakes which is one of the popular snacks in Philippines. Cassava can also be made into chips too.
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