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It is also known simply as "cassava suman". Tapai: A traditional fermented preparation of starchy foods (traditionally rice) in Southeast Asia, used in the process of making sweet-sour edible pastes or alcoholic drinks. Widespread variants, like the Indonesian peuyeum, have used cassava as the starch source since colonial times.
Cassava flour is used in making garri, a popular food in Nigeria, and dried, shredded cassava is used in making abacha (African salad), a delicacy among the Igbos of Southeastern Nigeria. [ 19 ] Garri is a creamy-white, granular flour with a slightly sour, fermented flavor from fermented, gelatinized fresh cassava tubers.
Cassava roots and hay are used worldwide as animal feed. Young cassava hay is harvested at three to four month, when it reaches about 30 to 45 cm (12 to 18 in) above ground; it is dried in the sun until its dry matter content approaches 85 percent. The hay contains 20–27 percent protein and 1.5–4 percent tannin.
Pages in category "Cassava dishes" The following 31 pages are in this category, out of 31 total. This list may not reflect recent changes. ...
Kokonte or abete—from dried peeled cassava powder—is usually served alongside groundnut soup, consisting of a variety of meat such as tripe, lamb, or smoked served. Fufu—pounded cassava and plantains; pounded yam and plantain, or pounded cocoyam/taro. This side dish is always accompanied by one of the many varieties of Ghanaian soups.
Stews are a fundamental part of Sierra Leone's cuisine, with cassava leaves having been called the country's national dish. [6] Stew is often served with jollof rice, white rice or snacks such as plantain, akara, yam or cassava. Groundnut stew, also called peanut stew or peanut soup, often has chicken and vegetables included. [7]
Masato in Peru is a fermented beverage traditionally made with boiled cassava and is known as masato de yuca. [5] It has been made for at least a thousand years in the Amazon region. [5] The cassava is mixed with water, chewed in the mouth, spat out, and left to rest so that the cassava starch converts into sugar and eventually ferments into ...
Pineapple cassava bibingka - a variant of cassava cake that adds crushed pineapple chunks. [18] Royal bibingka - a variant of cassava cake from Vigan, Ilocos Sur shaped like cupcakes with a cheese and margarine topping. [19] Durian bibingka - Bibingka baked with durian flesh. A specialty of the Davao Region in Mindanao. [20]