Bitter varieties of cassava require more extensive processing, such as grating or pounding and soaking in water, before boiling. However, bitter cassava is not common in the U.S.

Cassava is an edible root vegetable that's used to make tapioca. ... Soak it. Soaking cassava by submerging it in water for 48–60 hours before cooking it may reduce its content of harmful chemicals.

African cuisine employs fermented plant-based ingredients to enhance flavor and nutrition, without breaking the bank ...

Soak cassava in water for several hours and up to two days before preparing cassava for consumption. When ready, rinse and ...

Soak the grated cassava: Place the grated cassava into a large bowl and cover it with clean water. Let it soak for several hours or overnight. This soaking process helps to release the starch from ...

This nutrient-dense alternative flour is made from cassava, the starchy tuber that’s beloved throughout South America, the Caribbean, and beyond. Here’s how to use it in your cooking and baking.

First, high-quality cassava must be selected and processed within two days of harvest by peeling, soaking, and wilting in the sun. The cassava is then peeled a second time to achieve a pure white ...

Some people use detergent to soak the cassava roots. The quantity you use depends on how much cassava you’re soaking,” explained Sanni, the woman behind the peeling of the cassava roots.