how-to-cut-cassava,prepare,make,preparation,break-down-for-cooking,root-treatment,step-by-step-guide,essential-south-america
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Credit: Maxime Iattoni
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To break down cassava for cooking, begin by cutting off the tapered ends to reveal where the cordon begins, then divide the root into manageable lengths, approximately the size of a large russet potato.
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Ann is certainly right. Thanks for that clarification. I live and cook in Ecuador, where we have lots of great casava /"yuca" (pronounced yookah). Once you have it peeled and the center fibrous cord removed, you can certainly boil it or grate it raw, but never would it be fried, or sautéed without first boiling it. Its unique fiber doesn´t work, frying it directly.