Cassava is incredibly versatile; it can be boiled, baked, steamed, grilled, fried, mashed or added to stews. Frequently, it is served with meat, sprinkled with salt, pepper and lime juice. Many recipes call for it to be grated. When cooked, it turns yellow, slightly translucent, a little sweet, and chewy. The root can also be made into a ground meal or flour by washing, peeling and grating it, and then pressing out the juice and drying the meal.