cassava
Next Dish: Shchi
Cassava is a staple food in many countries, particularly in Africa, South America, and Asia. It is a root vegetable that is rich in carbohydrates and is known for its versatility in various dishes. Cassava can be boiled, baked, steamed, grilled, fried, or mashed and is often used in stews, soups, and desserts. It is also ground into flour and used for baking or made into tapioca, a popular pudding-like dish.
Recipe
Ingredients:
2 large cassava roots
Water for boiling
Salt to taste
2 tablespoons of butter or margarine
Instructions:
Start by peeling the cassava. Use a sharp knife to cut off the ends, then make a shallow cut along the length of the root. Peel off the thick outer skin and the thin pink layer underneath.
Cut the cassava into chunks about 3 inches long. Then cut these chunks in half lengthwise to expose the woody core. Cut out and remove this core.
Rinse the cassava pieces under cold water.
Place the cassava in a large pot and add enough water to cover the pieces. Add salt to taste.
Bring the water to a boil over high heat, then reduce the heat to medium-low and let it simmer until the cassava is soft and can be easily pierced with a fork. This usually takes about 30 minutes.
Drain the cassava and return it to the pot. Add the butter or margarine and mash the cassava until it's a consistency you like. You can also leave it chunky if you prefer.
Serve the cassava hot as a side dish. You can also let it cool and use it in other recipes.