Long, tuberous, and starchy, cassava is a crucial component of many American and Caribbean dishes. It is used to make bread, chips, and stews in addition to being consumed mashed. Yuca, commonly known as cassava, must be boiled or pressed before consumption because it is toxic when finished raw. The flesh of the cassava is white while natural; once cooked, it becomes yellow, translucent, and slightly sweet and chewy.
Cassava is a versatile, satiating, and flavorful dish that meets all the criteria for a staple.