Cassava (Manihot esculenta), also called manioc, yuca, balinghoy, mogo, mandioca, kamoteng kahoy, and manioc root, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates.
The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.
In Indonesia, Singkong or Ketela (cassava) is an important food. It can be cooked by frying or boiling, or processed by fermentation to make tapai and getuk cake, while the starch is made into krupuk crackers. In time of famine or food shortage, cassava is used to replace rice. In 2011, modified cassava flour became common, and some instant noodle producers have used it silently, especially for low-end instant noodles as a part substitute of pricy flour. The flour is often added to pastry flour although the result is a pastry that a little stif.
Cassava root is essentially a carbohydrate source.Its composition shows 60–65 percent moisture, 20–31 percent carbohydrate, 1–2 percent crude protein and a comparatively low content of vitamins and minerals. However, the roots are rich in calcium and vitamin C and contain a nutritionally significant quantity of thiamine, riboflavin and nicotinic acid. Cassava starch contains 70 percent amylopectin and 20 percent amylose. Cooked cassava starch has a digestibility of over 75 percent. Cassava root is a poor source of protein. Despite the very low quantity, the quality of cassava root protein is fairly good in terms of essential amino acids. Methionine, cysteine and cystine are, however, limiting amino acids.Cassava roots and leaves should not be consumed raw because they contain two cyanogenic glucosides, linamarin and lotaustralin.in cassava root.
Ingredient :
- 1 kg cassava,
- Salt n pepper to taste
- oil for deep frying
- Spice paste:
- 6 shallot
- 12 garlic
- 3 cayyenne pepper/chili, deseeded
- 1tsp corriander
- a pinch of saffron or 3 cm turmeric
- 1/2 stp homemade garam masala
- 1-2 cup of water
Instruction :
- Peel of the cassava, cut about 7 cm long tube, washed over in running water until cleand anf free from any debris and dirt, drain well
- Put the cassava in a crock pot and add the spice paste and water into it, season with salt and pepper, mix well
- Bring to boil and simmer until throughly cooked and fork tender
- Deep fried until golden brown and drained well
- Serve with hot tea of coffee
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This looks beautiful! I wish I could try it!
sure it tasty too..hehehe
give it a shoots….
I am familiar with the name tapioca, we usually steam it and have it with a spicy red chilli paste as an afternoon snack.
in Indonesia, we used to called cassava as tapioca when it in a starch powder form…..
I love cassava. My husband is Colombian and his mother makes it for me all the time (yuca). I’d love to prepare it like this for her. Thank you for this recipe. Your cooking looks delicious! Yum.
columbian dish is actually get some kick’in for it’s spicy seasoning, i guess your mother in law would be love it evenmore…
Oooh, this would go great with fried plantains as well!
i think both will be a wonderfull duo aswell
I’ve a Colombian restaurant very close nearby and have enjoyed yuca there, though it was sautéed. I should see if they serve it fried, like you have here. I bet it is delicious.
never try out or even though about sauteed cassava, sounds tempting to try…..
sayang pake safron, mahil.. kunyit aja.. pake koriander juga nih..
Biar agak “ngangkat” derajat singkongnya mbak…hehehe
This looks and sounds delicious, especially the spice paste. My mom used to steam cassava and just serve it plain to us (we love our starches :)) but spicing and frying it seems so decadent. Thanks for sharing.
you can even roasting the spiced cassava with a lil drizzled of olive oil for a healtier option….
Actually i like to steam cassava with brown sugar too….