If you do see it fresh, look for a clear outer skin and white flesh. Cassava discolours quickly when cut, so keep it whole in the fridge and use within a couple of days. Once peeled, cover it with ...
If you do peel them, drop them into acidulated water until you’re ready to use them because the flesh discolours quickly. Keep an eye on them while cooking as they can turn to mush quite quickly.
“The strained oil will be crystal-clear and can be used at least three or four times more,” she explains. “If in doubt about how many times to use your oil, if it discolours or has an unpleasant smell ...