aka Yuca, Mogo, Manioc, Tapioca Plant

Not to be confused with the desert yucca plant that grows in my backyard. That plant also has roots that can be cooked and eaten.

When my grocery store started selling this, I was curious to try it. In many tropical areas where wheat a.o. grains won’t grow, this is the starch staple plant.

Compared to potatoes, cassava is practically flavorless. I can see why people try to spice it up. Cheese seems to be a favorite combination. Deep-frying is also popular.

I've tried it. I cannot honestly say that I'd care to try it again.



This is what you need for 2 servings:

  • 1 lb. cassava roots
  • ¼ cup evaporated or coconut milk
  • 6 oz. sharp cheddar cheese
  • S&P
  • nutmeg


  • 1-2 eggs
Pic1: boiled cassava root with madeira sauce



Pic2: tapioca plant
Pic3: frozen cassava root
Pic4: cassava fries


Pic5: cassava soup
Pic6: tapioca pearls in soup

tapioca pudding

I don't think I've ever made tapioca pudding, even though I have a package of tapioca pearls in my pantry that I used one time to make tapioca soup. I very much prefer to make rice pudding instead.

I do occasionally buy the Kozy Shack tapioca pudding. I like it better than their rice pudding.


This is what you need for 3 1-cup servings:

  • 1 egg
  • 2 3/4 cups whole milk
    If using skim milk, add 2 tbsp. heavy cream
  • 1/3 cup sugar
  • 3 tbsp. small tapioca pearls
  • vanilla extract or vanilla sugar
Pic1: tapioca package