Cassava-based dishes

Cassava on the Sawla market

Rape à Manioc MHNT ETH 2010 24 93

Friedmanioc

Central African woman pounding cassava root into fufu

Making fufu Democratic Republic Congo

Chikwangue - cassava paste roll cooked inside a leaf wrap

Cassava-based dishes are a staple in many parts of the world, particularly in Africa, South America, and parts of Asia and the Caribbean. Cassava, also known as yuca or manioc, is a root vegetable that is highly versatile and can be used in a variety of culinary applications. This article will explore some of the most popular cassava-based dishes from around the globe.

Overview

Cassava is the third-largest source of carbohydrates in the tropics, after rice and maize. It is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava. Despite its importance, cassava is known for containing cyanogenic glycosides, which can be toxic unless properly processed.

Popular Cassava-based Dishes

Africa

In Africa, cassava is a key ingredient in many traditional dishes.

• Fufu: A popular dish in West Africa, fufu is made by boiling cassava (and sometimes mixing it with plantains or cocoyams) until soft, and then pounding it into a sticky dough. It is often served with soups or stews.
• Garri: This is a form of processed, dried, and ground cassava. It can be soaked in cold water and eaten with sugar or honey, or cooked into a hot, thick paste to eat with soup or stew.
• Ugali: Similar to fufu, ugali is more common in East Africa. It is usually made from maize flour but can also be made from cassava flour.

South America

Cassava is also a fundamental part of South American cuisine, with Brazil being a notable consumer.

• Farofa: In Brazil, cassava flour is toasted with butter, salt, and sometimes bacon, onions, or bananas to create farofa, a dish often served alongside grilled meats.
• Cassava bread: Also known as casabe, this is a type of flatbread made from cassava flour, common in the Caribbean and parts of South America.

Asia

In Asia, particularly in the Philippines and Indonesia, cassava is used to make both savory and sweet dishes.

• Cassava cake: A popular dessert in the Philippines, it is made from grated cassava, coconut milk, and sugar, often topped with a custard layer.
• Tapioca pearls: Made from cassava starch, these are used in a variety of sweets and desserts, including the popular bubble tea.

Health and Nutrition

Cassava is rich in carbohydrates, particularly starch. It is a good source of energy but low in protein and other nutrients. However, it can be part of a balanced diet when combined with other food sources of protein and vitamins. Proper processing of cassava is essential to remove potentially toxic cyanogenic glycosides.

Cultural Significance

Cassava-based dishes are not only important for nutrition but also hold cultural significance in many regions. They are often associated with traditional celebrations and ceremonies. The methods of preparation and consumption of cassava dishes are deeply embedded in the cultural practices of many communities around the world.

Gallery

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  Cassava and matooke for steaming
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  Cassava cake, Philippines
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  Fried cassava in Indonesia
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  Boiled cassava with turmeric and chilli, Kerala
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  Boiled cassava served with fish and chutney

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