Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca. Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national, or ethnic importance.
Cassava can be cooked in various ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purées, dumplings, soups, stews, gravies, etc.. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. Tapioca and foufou are made from the starchy cassava root flour. Tapioca is an essentially flavourless starchy ingredient, produced from treated and dried (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Cassava flour, also called tapioca flour or tapioca starch, can also replace wheat flour, and is so-used by some people with wheat allergies or coeliac disease. Tapioca pearls are made from cassava root. It is also used in making cassava cake, a popular pastry. Just like this cassava cake of mine…hehehehe…
* 2 kg ground cassava
* 1 1/2 can condensed milk
* 1 glass macapuno
* some butter