Cassava is consumed as a staple food in many tropical parts of the world. Tapioca tubers are rich in carbohydrates and usually consumed after boiling or baking. There are many ways to cook and consume cassava tubers. Cassava tubers may be roasted, boiled, mashed, fried or baked. In tropical countries, cassava tubers are often used as a secondary staple food or as a supplementary food.
Boiled Cassava: Cassava tubers are peeled off and the white flesh is cut into large cubical pieces. These tuber cubes are washed thoroughly in water before placing these cassava cubes in an open pot containing water. Cassava cubes should be fully immersed in water. Then the pot is placed on full flame until the water is boiled. Cassava cubes should be cooked in this boiling water under full flame in an open pot until these cubes are thoroughly cooked. The cooked cassava is removed from the flame and water is drained off. Finally, a pinch of salt is added to taste. Boiled cassava is now ready for consumption. This boiled cassava is eaten with fishy curry or chutney.
Cassava for Breakfast: In some South Indian states like Kerala, cassava tubers are used for making breakfast meals. Cassava breakfast is often eaten with fish curry or chilli chutneys. Here another cassava delicacy called ‘kappa biriyani’ is made with cassava tubers and chopped red meat. This food is made only on special occasions and during festival seasons.
Sun-Dried Fresh Cassava Tubers: Fresh cassava tubers are peeled off and white flesh is made into thin, long slices. These cassava slices are sun dried until these are well dried enough for long term storage. Cassava flour made from these cassava slices are used for making many ethnic food preparations in Kerala and many other South Indian states.
Sun-Dried Boiled Cassava Tubers: Fresh cassava tubers are peeled off and white flesh is made into thick, small cubes. These cassava cubes are boiled in a large open drum until the pieces are cooked thoroughly. The cooked cassava cubes are taken from the drum and spread on the mat in the open sun until these are dried thoroughly. In South India, it is called ‘Unakku Kappa’ or ‘Dried Cassava’. Taste of foods made from dried cassava differs widely than that made from fresh cassava tubers.
Dried cassava can be stored for a long time and the shelf life of sun-dried boiled cassava tubers is much longer than that of sun-dried fresh cassava tubers.
Cassava Flour: “Wetting Method” is considered as the safest processing technique for preparing cassava flour. Fresh cassava tubers are peeled off and cleaned well before grating process. Grated cassava flour is then mixed with water to form a thick paste. Then this mixture is allowed to stand in a dry, cool, hygienic place under the shade for 5-6 hours. During this period over 80% of the cyanogenic glycosides present in the cassava flour are broken down and the resulting hydrogen cyanide escapes to the atmosphere, making the cassava flour safe for food uses and consumption. This wet flour is then sun-dried or dehydrated to remove the excessive moisture and is stored in air-tight glass jars for further uses. Cassava flour is used in making various types of breads, cakes and cookies.
Cassava Balls or Cassava Pearls: Cassava flour is used for making ‘cassava pearls’, i.e. small balls of cassava flour which lack any flavor and gel easily. Cassava pearls may be used as a thickening agent in various food preparations, especially when making sweet puddings and custards. Cassava balls are also used for making ‘bubble tea.’
Cassava Chips: Fresh cassava tubers are peeled off and white flesh is made into thin, round slices. These slices are deep-fried in hot oil to make cassava chips. These chips are used as a snack with tea/coffee.
Brewed Cassava: Cassava starch or high quality cassava flour may be used as an ingredient for brewing beer and other non-alcoholic beverages.
Cassava Fries: Fresh cassava tubers are peeled and cut into cylindrical pieces/strips and fried to make cassava fries. These fries are consumed as a snack food.
Cassava Bread: Cassava flour is used to make round-shaped flat breads called ‘cassava breads.’
Cassava Cookies and Cakes: Cassava flour may be used as an ingredient in making various types of cookies and cakes.
Cassava Leaves as Vegetables: Tender, young shoots and leaves of cassava plant may be used as a leafy vegetable just like using colocasia leaves and Moringa leaves. Cassava leaves contain good amounts of protein and dietary fiber.
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