I haven't even heard of it.
I'm focusing on Taro & Cassava as my starchy SHTF food source.
Both of these tend to be simmered in water until soft & then cooked again (fried or baked usually) before being eaten.
Discussion
It reminds me a lot of yucca actually (I think that is cassava, right?). Cooked it too much unfortunately I didn’t realize it would fall apart so quickly when boiled. Shouldn’t of cut it up so small
Yuca or manioc are the other common names for cassava.
The short fat peices look quite similar.