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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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Hot Tips
Cooking pasta
When cooking pasta the golden rule is to have the water rolling and boiling. This prevents the pasta sticking together. Also add plenty of salt to the cooking water. Drop in pasta, stir once then cook for 7 minutes (for fresh pasta) or according to packet instructions for dried pasta.
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Compote
A dish of dried or fresh fruit poached in syrup, generally with added flavouring or liqueur, and served hot or cold.
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