2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cassava / Manihot esculenta / (Cassava) is a tropical shrub belonging to the family Mlechkovi. It is grown mainly in South America and Africa. The plant is considered the third largest source of dietary carbohydrates in the tropics. Cassava is a staple food in developing countries, providing food for about 500 million people.
The cassava root is pointed and long, with a hard homogeneous inside, which is wrapped in a peel about 1 mm thick. Cassava varieties that are intended for trade reach a diameter of 5-10 cm at the top and a length of 15 to 30 cm. The fruit inside can be yellowish or white in color.
Cassava it is easy to grow and bears a very rich harvest, like many tropical plants. It is safe to say that cassava is one of the most productive plants grown for human consumption. It ranks second in productivity after sugar cane.
The oldest evidence of the cultivation of cassava were found during archeological excavations in El Salvador. These excavations show that the Maya still cultivated cassava. Cassava was a staple food for the pre-Columbian population of America and is often depicted in local art.
Cassava composition
Cassava is extremely rich in starch. It contains a lot of protein and important minerals such as calcium, potassium, iron. Cassava has a high content of vitamin C. Raw cassava roots contain a glycoside of hydrocyanic acid, the concentration of which separates the varieties cassava of sweet and bitter.
If the plant tissue is damaged, the glycoside comes into contact with the enzyme linamarase, which breaks down to acetone and hydrogen cyanide. The dose of hydrocyanic acid contained in 400 g of raw bitter cassava is deadly to humans.
Selection and storage of cassava
In our country, cassava root is difficult to find, but on the other hand in specialty stores you can buy cassava flour, which is gluten-free.
Cassava in cooking
As it turned out, the consumption of large amounts of cassava root is extremely dangerous to health. However, this only applies to the raw species. To remove hydrocyanic acid, cassava is subjected to heat treatment. Another way to remove the dangerous poison is to grind and dry the root. Delicious, thin cakes are baked from the obtained flour.
From the roots of cassava gluten-free starch is prepared tapioca. Used to thicken soups, creams and various dishes. It can be found in powder, flakes, sticks or as small balls. Tapioca is used in cream recipes. It has a very neutral aroma, so it can be combined with more spicy spices.
Coconut and tapioca are very good partners, so we will present you the recipe for cream with coconut milk and tapioca:
Necessary products: 1 tsp tapioca, 400 ml coconut milk, 2 quinces, 5 tbsp. powdered sugar and 3 tbsp. Brown sugar.
Method of preparation: tapioca is soaked overnight. In the morning, wash and boil at 11/2 tsp. water. Stir constantly until the tapioca balls become transparent. Then add powdered sugar and coconut milk. Stir until the mixture thickens. Quinces are cut into cubes and arranged in a pan. Bake for about half an hour, stirring occasionally. Then sprinkle with brown sugar and leave in the oven to caramelize.
While the tapioca cream is still hot, distribute it in dessert bowls, leave it to harden a bit, then place the roasted quinces on top. The cream can be consumed both hot and cold.
Cassava root is prepared by peeling and cutting lengthwise. The hard part that is in the middle is removed. Then the tuber is cut into pieces and boiled in salted water. Serve with a spicy sauce, pre-prepared from olive oil, garlic, parsley and salt. Cooked cassava can also be fried. Cassava is used in both savory and sweet dishes.
Benefits of cassava
Cassava ointment is useful for corneal ulcers and conjunctivitis. Cassava has a mild laxative and good antiseptic effect. Apart from cooking, cassava is also used in cosmetics. Tapioca is found in a number of toothpastes, face and body cosmetics. Tapioca does not contain gluten, which makes it suitable for consumption by people with gluten intolerance.
Harm from cassava
Although it is one of the most productive plants in the world, it has become clear that cassava contains dangerous substances that endanger human health and life. For this reason, a well-treated tapioca in which there are no traces of hydrocyanic acid should be consumed.
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Cassava is a tropical plant, a raw material for making tapioca food. It can be eaten raw, cooked, and starch is extracted from its roots. The seeds are also consumed. Tapioca is one of the favorite foods of African peoples. This is due to both its wonderful taste and the fact that it satisfies 1/3 of the nutritional needs, or more precisely - about 500 million people survive thanks to this product.
Food Of The Future - Cassava
The cassava shrub is native to South America and is distributed in the tropics and Thailand. It is used to make the popular tapioca, which feeds 1/3 of Africa. Cassava is a plant that requires minimal care for rich harvests. Starch, extremely rich in calories, is extracted from the tubers and roots.
Delicious Recipes With Cassava
Cassava is the plant from which the food product tapioca is extracted. It can be used raw or in the form of flour, starch and much more. The culinary diversity of cassava products determines their wide use in a number of delicious recipes.
Health Risks Of Cassava
Cassava (Manihot esculenta) is a major livelihood for millions of people around the world. Originally from Brazil, this tropical shrub has already been transferred to Africa, Southeast Asia and some parts of the United States. Its use as part of the menu is due to the starch, proteins, minerals it contains, as well as vitamins A, B and C.
Culinary Use Of Cassava
Cassava is an evergreen shrub whose starch-rich roots, which look like large long potatoes, have been used by humans for thousands of years for cooking. Cassava initially grew only in South and North America, and then began to be grown in Africa and Asia.
