Greetings and grateful with your congratulations, thanks to God if I had a nice cake that my son gave me and shared with the little family, as for the reference to the type of cassava that is edible and the bitter or bad the inedible has determined its You find only in Latin America and not in other countries and a priori way of knowing if its appearance is bitter, its skin is thicker and its flavor is bitter and also when cooking it does not soften and turns yellowish and takes more than 45 minutes to cook the center turns hard white that depends on the chemicals used near its cultivation, unlike sweet yucca it cooks in less than 20 minutes it softens and has benefits so there is no fear of good sweet yucca, thanks for appreciation
You are viewing a single comment's thread from: