Cassava 1kg
£3.79
Fresh manioc root for curry, chips and boiled sides.
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Cassava, also called manioc, yuca or maravalli kizhangu, is a long starchy root with rough brown bark and dense white flesh. Boiled, it turns soft and slightly sticky with a mild, nutty flavour. In Sri Lanka and Kerala it is boiled and served with coconut sambol or cooked into a coconut milk curry, and across Africa and the Caribbean it is eaten boiled, fried or mashed.
How to use it
Cassava must always be peeled and cooked before eating. Cut the root into 5cm lengths, slit the skin lengthwise and peel away both the brown bark and the pink layer beneath, then halve each piece and remove the woody core. Boil in salted water for 20 to 30 minutes until tender and splitting. Serve with lunu miris or coconut sambol, cook it in a curry with turmeric, green chilli and coconut milk, or fry the boiled pieces into chips.
Good to know
- Also called manioc, yuca or maravalli kizhangu
- Always peel and cook thoroughly; never eat raw
- Use within a few days; freezes well peeled
- Sold loose
Use within 2 or 3 days of buying; keep in a cool, dry place. Peeled cassava can be covered in water in the fridge for a day, or frozen.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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