Cassava or manioc is a root which you can find in Willys now, but the information that is there saying it's poisony and you should cook for at least 30 minutes it's wrong because this one sold there is completely different of the poisony cassava (called 'brave manioc' in Brasil) which always is poisony and doesn't matter how long time you cook, you just can't eat it.

Some recipes with this eatable cassava:

Cassava cake

3 cups of minced fresh coconut

2 cups of minced cassava (already completely peelled: a dark shell and a light pink shell also)

1 cup of sugar (or according to your taste)

1 tea spoon of salt

1 table spoon of butter

2 eggs

- Mix everything very well, spread in a form already with butter spreaded all around and bake it for 1 hour at 200*. The top becomes with the collor of dark caramel.

Manioc pie

Peel, cut in pieces and cook 1 kg of cassava in water and salt until it's very soft (like you cook potato)

Press it very well (like to 'mospotatis')

Mix with 2 table spoons of butter, 2 eggs and 1 box of milk cream (kelda/Milda)

Spread half of this cream in a deep plate already with butter spreaded all around.

Put a layer of minced or sliced cheese and ham or cooked spicy minced meat (turkey, pig, chicken, etc.).

Cover with the other half of the cream, spread minced cheese on the top and bake it at 200* for +- 30 minutes, until the top is with a caramel collor.

'Krokets' of cassava

Peel, cut in pieces and cook 1/2 kg of cassava in water and salt until it's very soft (like you cook potato).

Press it very well (like to 'mospotatis').

Mix with 1 table spoon of butter, 1 egg, 300 g of spicy cooked minced meat (without liquid/water) and white flour enough until you can make small balls by hands, careful not to get dried.

Make small balls (krokets) filled with a piece of cheese.

Roll the balls in lightly 'vispa' egg and then in bread flour ('ströbröd').

Fry them in hot oil until caramel collor.

'Nhoque' of manioc

Peel, cut in pieces and cook 1 kg of cassava in water and salt until it's very soft (like you cook potato).

Press it very well (like to 'mospotatis').

Mix very well with 100 g of parmezon cheese, 1 egg, 200 g of pressed cooked potato, salt and white flour enough not to glue in the hands.

Make a thick string with this 'deg' and cut in small pieces (like thick coins).

Cook them little by little in boiling water with salt (like you cook pasta), they are cooked when they float up on the surface.

Eat with some sauce of minced meat, tunafish, cheese, etc, like pasta (macaroni)

Most of recipes made with potatos can be exchanged for cassava like when you cook meat with potato pieces you can exchange for cassava pieces.

It's also tasty to just cook the peelled pieces in water and salt and spread butter on it while it is warm to eat with coffee or with meat.

***The pictures are in the same order of the recipes.