Cassava (aipim): a South American root

A South American root with multiple names: meet the aipim (aka yuca, cassava, manioc, mandioca in a part of Brazil, macaxeira in another part of Brazil, agbeli in a part of Africa). 

Photo: Artur Corumba (flickr.com)

License: CC 2.0 Generic

In Southern Brazil, we call it aipim. It is pronounced as something like "ipeen" with the 'n' said almost as in 'ing' words in English, the 'i' as in 'kite', the 'ee' as in 'sleep', and the stress falling on the second syllable. Aipim ≈ "ipeen". 

Whatever the name, this all-purpose tuber, which has a brown skin and is white inside, can be compared to the potato in usefulness in the kitchen. Both are extensively used in Brazil. 

To my taste, foods in general made from cassava, whether savory or sweet, are better than their potato counterparts. The exceptions are few, like crispy roast potatoes. This is far from unanimous, however; to many people, potato dishes taste better. 

Unlike the potato, though, yuca must be thoroughly cooked before it is used in recipes in general. Check out the video below to see how this is done:

 Video doesn't show up? Watch here. 

Images: Suelen Mapelli

Presentation/Editing: Diego Mandarino

Music: https://www.bensound.com

Here is a list of food items made out of manioc and some pictures below:

- Cooked aipim

- Fried aipim chunks

- Yuca chips

- Matchstick/shoestring yuca fries

- Mashed cassava

- Toasted cassava flour

- Fried cassava flour (farofa)

- Tapioca

- Manioc bread

- Manioc cake

- Aipim "cuca" (Brazilian crumb cake loaf)

Photos: Diego Mandarino