Cassava is a long brown tuber that has a starchy white flesh. Cassava also called yuca, mogo, manioc, mandioca and kamoteng kahoy. Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance. Cassava must be cook properly to detoxify it before it is eaten.
Cassava can be cooked in various ways. The soft-boiled root has a delicate flavour and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purÃ©es, dumplings, soups, stews, gravies, etc. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. In some country manioc is ground and cooked to a dry, often hard or crunchy meal which is used as a condiment, toasted in butter, or eaten alone as a side dish.
Fresh Grated CassavaÂ is obtained by peeling off the woody skin, cut in workable size and wash, then by grating them and straining it over night to get rid all the bitter juices before using. It is often grated and used to make cakes and snacks. It is available fresh, frozen and in powdered in local markets.
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Cassava Flour is also available in all leading supermarketsÂ