Cassava (each)


DETAILS Introducing our premium Cassava, a versatile and nutrient-rich root vegetable perfect for elevating your culinary creations. Sourced from the finest farms, our cassava is carefully selected for its quality and freshness. This gluten-free and naturally grain-free option can be transformed into a myriad of delectable dishes, from crispy cassava fries to soft and satisfying cassava bread. Packed with essential vitamins and minerals, it not only adds a delightful texture to your meals but also brings a wholesome nutritional boost. Experience the culinary possibilities with our top-grade cassava, a wholesome choice for health-conscious food enthusiasts.
STORAGE ADVICE For optimal storage of cassava, it is crucial to keep the tuber in a cool, dry place away from direct sunlight. Ideally, store cassava in a well-ventilated area to prevent moisture buildup, which can lead to mold and spoilage. Additionally, ensure that the storage environment maintains a consistent temperature, preferably between 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius). To extend shelf life, store cassava in perforated plastic bags or breathable containers to allow air circulation while preventing excessive drying. Regularly inspect stored cassava for any signs of decay or sprouting, and promptly remove any affected pieces to prevent the spread of spoilage. Proper storage practices will help preserve the freshness and quality of cassava for an extended period.
PACKAGING  This pack contains 1kg of Cassava.

Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Here are some ways you can make cassava safe to eat :

  • Peel it. The peel of cassava root contains most of its cyanide-producing compounds, so it’s a good idea to discard it before cooking and eating the vegetable.
  • Soak it. Soaking cassava by submerging it in water for 48–60 hours before cooking it may reduce its content of harmful chemicals.
  • Cook it. Since harmful chemicals are found in raw cassava, it’s essential to cook it thoroughly before eating, for example by boiling, roasting, or baking it.
  • Pair it with protein. Eating protein along with cassava may be beneficial, as this macronutrient helps rid your body of toxic cyanide.
  • Maintain a balanced diet. You can prevent adverse effects from cassava by including a variety of foods in your diet rather than relying on it as your main source of nutrition.

There are many ways to incorporate cassava into your diet.

For example, you can use it to make snacks and side dishes. It’s commonly sliced and then baked or roasted, similarly to how you’d prepare potatoes.

Additionally, you can mash it or add it to stir-fries, omelettes, and soups. It’s also sometimes ground into flour and used in grain-free bread, crackers, tortillas, and pancakes.

Other popular dishes that feature cassava include:

  • Cassava cake: a Filipino dessert made with grated cassava root
  • Farofa: a Brazilian side dish that uses toasted cassava flour
  • Fufu: a dough-like food eaten in many African countries, made from fermented and puréed cassava
  • Tapai: a fermented food often enjoyed in Southeast Asia, prepared from cassava, rice, or other starches
  • Kabkab: a traditional Filipino wafer made from ground cassava

Nutritional information typical value per 50g,

as sold
Energy 80 kCal
Fat 0.2 g
of which saturates 0 g
Carbohydrate 19 g
of which sugars 1 g
Fibre 0.9 g
Protein 0.7 g
Salt 7 mg

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