Frozen peeled cassava
Peeled cassava root pieces sold frozen for cooking.
What it offers and why to use it
Use identified commercial cassava and follow pack cooking instructions: the reference specifies boiling for about 30 minutes. Discard water, remove the tough central strand once cooked and dry before frying if required. Do not serve raw.
Mild, starchy and firm; creamy boiled and crisp fried.
From shopping to cooking
Choose
Check for food-grade cassava identification, a pack without signs of thawing, and cooking instructions.
Store
Keep at −18°C and follow the manufacturer’s date and directions; do not refreeze after thawing.
Prepare
Boiled sides, purées and pieces fried after boiling.
How to make the most of it
Good pairings
Garlic, peppers, fish and olive oil.
How to substitute it
Potato changes texture and time; does not replace cassava’s required cooking instructions.
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