Cassava is a tuber primarily grown in tropical countries, especially in Peru. Its flavor is different from that of potatoes, making it an interesting option in cooking. This food is known for its versatility, as it can be consumed boiled or fried. Before cooking, it is essential to peel it and remove any remaining skin. You can cut it into strips, slices, or sticks. If you choose to boil it, place it in salted water for 15 to 30 minutes, depending on thickness. For frying, it is recommended to boil it first and drain well. This will yield a crispy exterior and tender interior. For storage, cassava should be kept in the fridge unpeeled or can be frozen raw or cooked. This tuber provides important nutrients: per 100 grams, it contains 160 kcal, 3.2 g of protein, 0.4 g of fat, 26.9 g of carbohydrates, and 1.8 g of fiber.