Selection and storage
Cassava plantation. Photo courtesy: treesftf. Taro and yuca, two common tropical starch-rich crops. Photo courtesy: Caffe Vita.
Cassava roots can be readily available in the markets all over the seasons. Buy a well-formed, firm, cylindrical tuber that is heavy for its size. Cleaned and processed yuca, imported from Central America is available in the US markets. It is waxed, and therefore, appears bright and shiny.
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Avoid old stocks as they are out of flavor and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.
Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
Preparation and serving methods
Cassava should never be eaten raw as the root composes small quantities of cyanogenic glycosides, particularly hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
Cassava roots are available in the USA supermarkets are waxed to help enhance their shelf life. To prepare, just wash the whole root in cold water, dry mop, and trim the ends. Cut into 2-3 inches long quarters. Using a paring knife, then peel its outer skin until you find white flesh inside. Vegetable peeler won’t work since its skin is very tough. Trim away strings that running in its inner core. Yuca cut sections tend to turn brownish discoloration upon exposure to air as in potato, so place them immediately in a bowl of cold water.
Cassava is one of the common vegetables featuring a variety of everyday traditional dishes in many Caribbean, Africa, and Asia countries. Together with other tropical roots like yam, taro, plantains, potato, etc., it too is an integral part of the diet in these regions.
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Here are some serving tips:
To make yuca safe for human consumption, boil the cut sections in salted water until tender for about 10-15 minutes. Drain and discard the water before using boiled cassava in various cooking recipes.
Fried yuca cubes with fish, a Brazilian delicacy. Photo courtesy: Jorge Andrade. Cassava chips.Photo courtesy: Marita
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Cassava tubers are familiar ingredients in fries, stew-fries, soups, and savory dishes all over the tropic regions.
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In general, cassava sections are fried in oil until brown and crisp and served with salt, and pepper seasoning in many Caribbean islands as a snack.
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Starch rich yuca (manioc) pulp is sieved to prepare white pearls (tapioca-starch), popular as sabudana in India, Pakistan, and Sri Lanka. The beads employed in sweet pudding, savory fritters, sabudana-khichri, papad, etc.
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Cassava flour is also used to make bread, cake, cookies, etc. in several Caribbean islands.
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In Nigeria and Ghana, cassava flour is used in substitution for yams to make fufu (polenta), which then savored with stews.
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Cassava chips and flakes are also widely eaten as a snack.
Safety profile
Cassava root contains natural toxic cyanogenic glycoside compounds linamarin and methyl-linamarin. Injury to tuber releases linamarase enzyme from the ruptured cells, which then converts linamarin to poisonous hydrocyanic acid (HCN). Therefore, consumption of raw cassava root results in cyanide poisoning with symptoms of vomiting, nausea, dizziness, stomach pains, headache, and death. In general, cyanide content is substantially higher in its outer part and peel. While peeling lessens the cyanide content, sun drying, and soaking followed by boiling in salt-vinegar water results in evaporation of this compound and makes it safe for human consumption.
Prolong use of monotonous cassava diet may lead to chronic illness like tropical ataxic neuropathy (TAN) and Diabetes, especially among rural and tribal inhabitants who purely engaged in processing and consumption of cassava products. (Medical disclaimer).
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Further resources:
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Cassava- A guide to sustainable production-FAO. (Link opens in new window).
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USDA National Nutrient Database.
Source: https://en.congthucvatly.com
Category: Cook