Buy Cassava from Costa Rica Online

Cassava is a tropical root especially appreciated for its mild flavour, firm texture and great versatility in the kitchen. Once cooked, its flesh becomes tender and pleasant, making it perfect for side dishes, soups, stews and numerous traditional recipes.

The main qualities of cassava include:

• Natural source of carbohydrates: Cassava is a starch-rich root that provides energy and can be used as an alternative to potatoes, rice or other side dishes.
• Mild and pleasant flavour: Its neutral taste allows it to be combined easily with meat, fish, vegetables, sauces and spices.
• Tender texture after cooking: When prepared correctly, the inside becomes soft and pleasant, while it can also achieve a crispy texture when fried or baked.
• Highly versatile in the kitchen: It can be boiled, fried, baked, mashed or added to soups, creams and stews.
• Traditional ingredient: Cassava is used in numerous Latin American, Caribbean, African and Asian recipes.

• Origin: Costa Rica.
• Product: Fresh cassava selected for its firmness and quality.
• Flavour: Mild, slightly earthy and neutral, making it ideal for serving with a wide variety of dishes.
• Texture: White, firm and compact flesh when raw, which becomes tender and pleasant after cooking.
• Appearance: An elongated root with thick, rough, brown skin.

• No fixed size grading: As this is a natural product, each root may vary in size, shape and weight.
• Quality selection: Each piece is selected according to its firmness, freshness and external condition.
• Cooking required: Cassava must be peeled properly and cooked thoroughly before consumption. It must not be eaten raw.
• Storage: Keep whole cassava in a cool, dry and well-ventilated place, and consume it as soon as possible to enjoy it at its best.
• Once peeled: Keep cassava refrigerated, submerged in water inside a sealed container, and cook it shortly afterwards. It can also be frozen after peeling and cutting.

Our cassava comes from Costa Rica, a country with a tropical climate and conditions that are particularly favourable for growing roots and tubers.

The warm temperatures, humidity and soil characteristics encourage the development of firm, fleshy roots suitable for use in a wide variety of culinary preparations.

At Tropitop, we select each batch according to its freshness, firmness and quality, so that the cassava arrives at your home in good condition and ready to be used in your favourite recipes.

Cassava stands out for its ability to adapt to numerous cooking methods. It can be served as a side dish, used as a base for purées and doughs, or added to soups, stews and traditional dishes.

Before cooking, the outer skin and the layer beneath it must be removed completely. The cassava should then be cut into pieces and cooked until the flesh is fully tender. Any hard central fibre should also be removed when visible.

Thanks to its mild flavour, cassava absorbs seasonings very well and pairs with garlic, aromatic herbs, citrus fruit, spices, sauces and all kinds of meat, fish and vegetables.