Cassava

Cassava has a taste similar to potatoes and, like them, can be boiled, roasted, fried, steamed, or grilled. Raw cassava contains cyanogenic acid, a toxic substance. This disappears once the cassava is peeled, washed, and cooked. In some countries, dried cassava is used to make porridge, chips, or cookies. Additionally, delicious soups can be made with it.