INGREDIENTS

Buyer's guide

Cassava is available year round. It’s quite hard to peel, so it’s easiest to buy it ready prepared and frozen. If you do see it fresh, look for a clear outer skin and white flesh.

Storage

Cassava discolours quickly when cut, so keep it whole in the fridge and use within a couple of days. Once peeled, cover it with acidulated water until ready to use. To freeze cassava, peel, cut into chunks, and freeze.