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.
- 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
- 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
You may Also Like :
- Japanese Spring Onion/Scallion/Leek Pancake ala Dentist Chef
- Resep Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves
- My Breakfast Supper: Oven Toasted Bread with Bacon, Sunny Side Up Egg and Parmigiano Reggiano Cheese
- Pasta Recipe: Black Fettuccine with Spicy Tomato Sauce & Black Olives ala Dentist Chef
- Dimsum Recipe: Steamed Glutinous/ Sticky Rice with Chicken & Mushroom Filling ala Dentist Chef
- Resep Spaghetti with Spicy Tuna Sauce, Runny Egg Yolk & Parmaggiano-Reggianno Cheese
- Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes
- Pan Seared Marlin Fillet with Black Garlic,Chilli & Lemongrass Sauce, Balsamic Vinegar Reduction and Aglio Olio Pasta : Fine Dining Features Recipe
- Homemade Ravioli Recipe with Roasted Pumpkin Filling(Step by Step) ala Dentist Chef