Glossary

Cassava

Cassava is a long, tapered tuber, cassava has a pinkish brown-skin with milky white flesh. It is the third greatest source of carbohydrate in the world and an essential part of Brazilian cuisine. It can be fried as a side dish, slow cooked with ribs or made into flour and baked in breads and cakes.

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Ceviche

Who would have thought sweet potato and raw fish would work so well together! It’s delicious but must be eaten super FRESH.

Glossary

Garlic

Used liberally in many dishes, garlic adds flavour to everything from soups to homemade sausages. One passionate Croatian cook says it's hard to imagine a single household in all Croatia without garlic.

 
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