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Fresh Cassava, also known as Tapioca Root, Maravalli Kizhangu and Kuchi Kizhangu, is a tropical root with dense white flesh and a mild, slightly nutty flavour. Once properly prepared and cooked, it works well in Kerala-style curries, chips, mash, stews and traditional dishes. Browse our Roots & Seasonal Veggies or explore all fresh produce in Fresh Foods.
Peel and cut cassava into pieces, then boil it thoroughly until tender before using it in Kappa, coconut-based curries or mash. Cooked cassava can also be cut and fried for chips, added to stews, or served alongside a spiced fish curry.
Does cassava need to be cooked before eating?
Yes. Never eat cassava raw. Peel it completely and cook it thoroughly according to a trusted recipe before serving.
What does cassava taste like?
It has a mild, slightly nutty flavour and a dense, starchy texture similar to other cooked root vegetables.
Is cassava the same as tapioca?
Fresh cassava is the whole root. Tapioca starch, flour and pearls are processed products made from cassava.
