Buy valentina cassava online

Valentina cassava is a versatile root vegetable often used for boiling, frying, baking, or making dough for traditional dishes.

No. Always cook Valentina cassava thoroughly before eating to eliminate any natural toxins.

Keep unpeeled cassava in a cool, dry place and use within a week. Peeled or cut pieces should be refrigerated and used within 2–3 days.

Boiled cassava typically takes 15-25 minutes until tender when poked with a fork.

Yes. Valentina cassava flour is a gluten-free alternative for baking and thickening sauces.

Soaking is optional but recommended to reduce bitterness and help remove natural toxins.

Yes, Valentina cassava and its flour are naturally gluten-free and suitable for gluten-free diets.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Peel off the thick, brown skin and the pinkish layer beneath, then cut the white flesh into chunks and soak or rinse in water before cooking.

You can make boiled yuca, cassava fries, mashed cassava, cassava cake, yuca bread, and more.

Yes. Peel and cut the cassava, then blanch in boiling water, drain, and freeze in airtight bags.

Spoiled cassava may smell sour, appear slimy, or have black spots on the flesh.

Boil the cassava until tender, slice into sticks, pat dry, and fry in hot oil until golden and crispy.

Peel and thinly slice the cassava, fry the slices in hot oil until crispy, and season as desired.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Cut off the ends, slice the root into manageable pieces, then score the skin lengthwise and pull it off with a knife or your fingers.