Cassava is exceedingly versatile; it could be boiled, baked, steamed, grilled,?fried, mashed or put into stews. Frequently, it really is served with meat, sprinkled with salt, pepper and lime juice. Many recipes require so that it is grated. When cooked, it turns yellow, slightly translucent, somewhat sweet, and chewy.

The rootmay also be converted into a ground meal or flour by washing,peeling and grating it, and after that pressing out your juice and drying your food. Your food are availableready to eat and frozen.Over the French influenced islands, cassava meal is famous as farine, a shortenedkind of farine de manioc.

Cassava can even be changed to a number of other items.Tapioca is cassava starch utilized in puddings and as a thickening agent. Other preparations include dough for empanadasand tamales, chips, and fritters.Cassareep, an important ingredient in pepperpot, is really a concoction of reduced cassava juice put together with other spices. Dominicans produce a savory yuca turnover called cativías. In Jamaica bam bam may be the collective expression used for food produced from cassava such as bread, pancakes and muffins. Bammy, or bammie, is thick bread created from cassava flour. It’s usually eaten with fried fish or saltfish and ackee.

When purchasing cassava roots search for firm roots, without any soft spots. Also,if at all possible, buy whole roots which have not had their ends removed