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Regular listeners know we love a cooking or baking challenge, and we've been known to bring home something totally new to us to experiment cooking with. On this episode Erin dives into an exploration of cassava root, also known as a yuca. This is a new one for us both, never having cooked with it before. Fair warning, results are mixed! Let's get into it.

Erin roasts the raw cassava by first boiling it and then tossing it in oil and seasonings. They turned out not terrible, but a bit dry and too starchy for our taste. In our opinion, just eat potatoes. They're much better. Or perhaps the cassava from the store wasn't fresh enough and just should have been eaten earlier. Who knows.

She also tries a recipe called Pan de Yuca (cheese bread) using cassava flour. It's a bit like a small gluten-free cheese bun. These were pretty good fresh out of the oven, but they didn't keep well past the day they were made. We might make these again, knowing to eat them right away!

You don't know how to cook with something new, or even whether you'll enjoy the flavour, until you try. Count on us to jump in and try anything!

Episode Links
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~ Roasted Potatoes Recipe
~ Pan de Yuca Recipe
~ Fiddleheads Episode
~ Tawâw Indigenous Cuisine Episode
~ Artichoke Episode
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Three Kitchens Podcast - a home cooking show
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