Exotic dishes with cassava

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ricky chen

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Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it's a major source of calories and carbs for people in developing countries. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it's one of the most drought-tolerant crops. In the United States, cassava is often called yuca and may also be referred to as manioc or Brazilian arrowroot. The most commonly consumed part of cassava is the root, which is very versatile. It can be eaten whole, grated or ground into flour to make bread and crackers. Additionally, cassava root is well known as the raw material that's used to produce tapioca and garri, a product similar to tapioca.

Cassava will grow in any warm climate, including indoors as a potted plant. Planting is fairly simple. Start with cuttings that are bigger than 1 cm thick and woody colored (no green). Around 1 foot long is a good length. They don’t need to have sprouts coming out, but they do need to have the nodules/nubs on them.
https://www.youtube.com/watch?v=l653vp_JbJQ&list=PLYKvmFgUQVBuI0CbQEYUC_lxLIe_JQs0W
 
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While it is correct that it is a major source of calories and carbs it is not very nutritious, it will keep you alive but that’s about it, ate enough to know. The green plant is more nutritious and can be made to taste good but the root is almost tasteless. Where I lived the root contained arsenic and had to be soaked about three days to make it somewhat safe. Many older people suffer from Alzheimer’s type symptoms because of it
 
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