How to Prepare Manioc Root

Manioc root is a tuber indigenous to South America. In North America it is more commonly known as cassava root or tapioca, and in Latin America it is known as yucca. Manioc root is a miracle ingredient for those with celiac or gluten disease, as it can be used in a variety of ways, including as a baking flour. In Brazil, manioc root (mandioca) is eaten at its purest by simply boiling and salting. It is also used as a flour in a variety of cakes, breads and cookies. The preparation is simple, and the end product a nutritious delight.

Things You'll Need

• Manioc root
• Knife
• Bowl
• Cold water
• Boiling pot
• Salt
• Butter (optional)

Instructions

Prepare the Manioc Root

1. Scrub the manioc tubers and peel like a potato.

2. Cut the clean pealed roots into 2-inch sections.

3. Soak the raw cut pieces in a bowl of cold water in the refrigerator overnight or up to one week before use.

Cook the Manioc Root

1. Place the cut manioc root in a heavy stove-top pot, cover with water, sprinkle with salt and bring to a boil.

2. Reduce heat and cover the pot. Simmer for 30-45 minutes or until the root is tender.

3. Drain the manioc, sprinkle with salt and butter (optional) and enjoy while still hot.

Tips & Warnings

• Replace potatoes in any recipe with manioc root for an adventurous experiment.

References

• Manioc

Resources

• Manioc cake