CASSAVA RECIPE: FROM CASSAVA TO CASSAVA

Dr. Mariangeles Gomez

@nutribalance_bcn

Cassava is one of the most important food crops of the tropics, native to northern South America.

It is a root of American origin, which has spread over a wide area of the American tropics from Venezuela and Colombia to northwestern Brazil, with a predominance of sweet yucca types in the north and bitter yucca types in Brazil. In these populations, the root is boiled and the starch is used to make breads, soups and tapioca. The most typical yucca food is a thin cookie-like bread called CASABE.

There are no unified criteria for its elaboration and each region makes it, depending on its tradition. The elaboration of cassava cakes, from the processing of cassava roots, has its origin in practices carried out by the aborigines to process and store their basic food source. Since 1973, some technologies have been introduced to facilitate and improve the activity.

Nowadays it is prepared in a much quicker and easier way for industrial consumption, but it is also good to point out that it can be easily prepared at home. Countries such as Cuba use it as a substitute for bread at meetings or parties, as we can see in this article from EL PAIS; in Venezuela it is an indispensable food in the homes of many families, where it is used as an accompaniment in many preparations.

Recipe of how to make cassava.

Ingredients:

– 500gr of cassava
– Water
– OPTIONAL: A touch of salt/ garlic powder/ or onion powder.

Preparation:

First the yucca is peeled. It is then grated with a large grater. Allow to drain in a colander for approximately 10 minutes. Press with a cloth to remove all the liquid. After pressing it very well, salt is added (OPTIONAL) or any other spice you like; cassava can be very versatile, it can be eaten with sweet or savory options.

Then spread this mixture on a griddle or ̈budare ̈heated over medium heat (about 3mm thick). It is cooked on the griddle until the flour hardens, folding the corners with a spatula to make the cassava stronger. Cook until the mixture is golden brown and hard. Finally, if possible, these cakes are placed in the sun to dry well.

Once we have our yucca tostadas or cassava prepared, we can eat it in many ways. Either as an accompaniment to meals, combined with creams, fruit, vegetables, ceviches, etc. Desserts can also be made with cassava. As we can see, it is a very versatile food.

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