Cassava Takes Root

Also called yuca, cassava is a staple in African and Latin-american cooking. And it’s become a darling among athletes looking for a vitamin-rich, gluten-free culinary edge.

OUT OF NOWHERE, Americans have found cassava. Grown in Africa, Asia, and the Americas, the root, with its bark-brown exterior, is being turned into everything from chips and cheese puffs to pizza and pancake mix. Healthy eaters are clamoring for the ground-f lour form, which is Paleo-friendly, gluten-free, and a one-to-one substitute for wheat f lour. But cassava is fairly healthy in its own right. It’s a complex carb, meaning it’s filling and offers long-lasting energy. It also contains f iber and a host of vitamins, including vitamin C—an antioxidant needed for collagen production. So hit the kitchen with these recipes— one contemporary, two traditional—and discover how delicious the tuber can be.