Cassava or yuca as it sometimes called is a root vegetable similar in taste to the potato, though it is quite tough and needs to be boiled before use.
It's popularity with Indian cuisine came about from the early Indian settlers to east Africa, who were introduced to the crop. They found new ways and ideas of cooking with this root vegetable from the influence of the east Africans themselves.
In the west, where it is readily available fresh or frozen, can be mostly seen in Indian and Pakistani restaurants in the form of Mogo Chips - cassava boiled then cut into chip shapes, fried in hot oil until crispy, sprinkled with chilli powder, salt and complimented with tamarind sauce, a mouth watering snack.
As the cassava is similar to the potato it has endless culinery uses and is available fresh or frozen from specialist Asian groceries.
Boiled Cassava
Cassava In a Spicy Yogurt Sauce
