Cassava/Tapioca
(Manihot Esculenta)
Cassava/Tapioca
Cassava/Tapioca
Selection
Pick young cassava leaves and the root from the ground.
Storage
Can be frozen or dried as flour for longer storage.
Preparation
- Wash the root and leaves well before use.
- Do not eat cassava root or leaves raw.
- Boil the leaves in water to get rid of the bitterness.
- Pour away the water when the leaves are tender.
- To make tapioca flour, peel and ground the corm with a stone or mortar. Put ground material in a cloth for the starch to settle at the bottom and dry wet starch in the sun.
- (Bailey, 1992; Murai & Carey, 1958)
Photo Source
en.academic.ru
Cassava/Tapioca
Cassava is a root-bearing shrub that grows best on light sandy loam soils but can tolerate poor soils and extreme rainfall. The two main types of cassava are the sweet and bitter variety. The sweet cassava has lower cyanide present under the skin, which disappears in the process of coking. Both the mature cassava and the young leaves are normally eaten. Cassava that is processed into flour is called tapioca (Bailey, 1992).
Traditional Names
- Chamorro – mendioka
- Hawaiian – manioka
- Kosraean – tepyuka
- Marshallese – tapioka
- Palauan – diokang
- Pohnpeian – menioak
- Samoan – manioka
- Yapese – ziyogang; diyogange