Kuhsahvuh
The majority of cassava comes from Africa, where it's an important staple. Also called manioc and yuca , the cassava is a root that ranges from 6 to 12 inches in length and from 2 to 3 inches in diameter. It has a tough brown skin which, when peeled, reveals a crisp, white flesh. There are many varieties of cassava but only two main categories, sweet and bitter. The bitter cassava is poisonous unless cooked. It should be stored in the refrigerator for no more than 4 days. Grated, sun-dried cassava is called cassava meal. Eaten as a herb, among the elders.

Kassahreep
Used primarily in West Indian cookery, cassareep is a bittersweet condiment made by cooking the juice of bitter cassava with brown sugar and spices until it reduces to a syrup. Is usually mixed together with vegetables as added flavour.

Pot Stickers
Small dumplings made of won ton skins filled with ground meat or shellfish, chopped water chestnuts, scallions and seasonings. The pot stickers are browned on one side, then turned and simmered in broth. Pot stickers are usually served as appetizers, accompanied with various dipping sauces.