Cassava, also known as Macaxeira or Yuca, is a staple crop in Brazil, and is a very healthy alternative to add to the North American diet. While it is often made into flour, I find it is more like potatoes than wheat (although it can substitute for both). One of my favourite meals when out with Minha Noiva (my fiancee) is to have Carne De Sole with fried Macaxeira (known as Macaxeira Frita). Cassava flour is also a great alternative for those in need of Gluten-Free products.

However, you have to know how to pick one, and how to prepare it properly. Generally speaking only “sweet” Cassava is available in Canada, which is better, but it is still not safe to consume raw as it contains some cyanide (as do almonds, millet sprouts, lima beans, soy, spinach, and bamboo shoots). Processed Cassava (such as Cassava flour, or chips) will have already been safe to use as-is.

Picking the right Cassava is important – the correct way is to snap off the end and it should only be white (as pictured above). If brown specks appear, then the Cassava should be avoided. I do find it weird to go to the local supermarket and break the products in half before deciding if I’m going to purchase it, but its the only way to check a Cassava, and any store that sells them should know this – so, as awkward as it feels, it’s perfectly normal!

In preparing Cassava, I find it is best to follow the Australian Government’s recommendations, which state that:

• To make cassava safe to eat, first peel and slice the cassava and then cook it thoroughly either by baking, frying, boiling or roasting. This process reduces the cyanogenic glycosides to safe levels. Frozen cassava and frozen peeled cassava should also be cooked in this way. Discard any cooking water after use.

Cassava can then be used in any way that you use potatoes!

If you want to use it as a substitute for flour, buy the premade flour (which is widely available, and can also be found on Amazon), and then replace it 1:1 for regular flour. However, Cassava Flour is lighter, and more water absorbent than regular flour, so here are some baking tips:

1. Since it absorbs more water, it can end up being more dense, so you might want to add slightly less than normal and check consistencies before adding the rest.

2. It may tend to bake faster on the outside, even while the inside remains a bit doughy, so its better on lower temperatures for a bit longer time.

3. It sometimes gives a bit of a nut-flavour to your food.

4. It is very dusty, so be prepared for a slightly bigger mess.