Cassava
Cassava (Manihot esculenta; also called yuca or manioc) is a woody shrub of the Euphorbiaceae (spurge family) native to West Brazil that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. The flour made of the roots is called farinha de mandioca, biju and tapioca.
Cassava is the third largest source of carbohydrates for human food in the world.
Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein if supplemented with the amino acid methionine despite containing cyanide.
Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national, or ethnic importance. Cassava must be cooked properly to detoxify it before it is eaten.
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. 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. Boba tapioca pearls are made from cassava root. It is also used in cereals for which several tribes in South America have used it extensively. It is also used in making cassava cake, a popular pastry.
The juice of the bitter cassava, boiled to the consistence of thick syrup and flavored with spices, is called cassareep. It is used as a basis for various sauces and as a culinary flavoring, principally in tropical countries. It is exported chiefly from Guyana.
You can find authentic Filipino Cassava on many Filipino Restaurants in Los Angeles.
