Manihot Esculentus

Crantz Cassava (S); Mama (Cu); Yuca (S). Cassava, supposedly native in Brazil, is widely cultivated in the tropics for its edible roots. Since some varieties contain hydrocyanic acid, they must be processed before utilization. They may be boiled and eaten like potatoes, or grated to yield the crude tapioca or cassava starch which can be dried and pounded to make cassava cakes, which may be baked or fried like corn cakes. Such cakes, especially burned or charred ones are used as the for a beer in the West Indies, the cakes are partially chewed mixed with boiled dreg water to ferment. Raw Cassava starch is also fermented as an intoxicant. The poisonous or bitter cassava is rendered harmless after prolonged boiling and forms the basis of the West Indian pepper pot. Cassava is mixed with coconuts to form a staple in Africa, and it is frequently converted into cassava chips by sun drying. The chips keep well but must be boiled to be safe. The leaves, containing 7% protein serve as a potherb in Africa. Yurumanguy Indians eat the leaves. Cassava does not keep well and is best taken from the garden to the pot. Broken cassava stems or crushed leaves are supposed to repel driver ants. Latex from the stem has been used like eye-drops for conjunctivitis. Stewed and pulped leaved are applied to tumors. A spoonful of yuca flour in half a glass of water is Costa Rica's prescription for the "turistas". The poison of the bitter cassava is so potent that it was used by the Amerindians to kill their Spanish presecuters; 36 drops killed one criminal in 6 convulsive minutes.