Cassava: The potato from Latin America
Join us on a culinary voyage of discovery. Today, the focus is on the "potato of the tropics" - the manioc! This nutrient-rich and tasty tuber has much to offer in terms of history, cultivation and kitchen applications.
What is cassava?
Cassava, often referred to as cassava or yuca, is a tropical plant that is grown and consumed worldwide. The origin of the plant is South America, but it is now found throughout the tropical belt - from Latin America to Asia to Africa. Strikingly, Nigeria is the world's largest producer of this versatile tuber, which has been a crop for about 4,000 years. It can already be found in many a domestic supermarket - including at Kaufland during the campaign period because Kaufland is committed worldwide "for people and nature" Kaufland is committed to an international range of products and supports, for example, small farmers and fisheries in the African country of Gambia.
A little scientific digression:
Cassava's appearance and characteristics hide its true potential underground. The plant forms large, spindle-shaped root tubers that have a high starch content. These can reach amazing lengths of up to one meter and diameters of up to 10 centimeters, and can weigh up to 15 kilograms. The outer, dark brown and woody skin may appear inconspicuous, but inside there are many nutrients in a light to reddish flesh.
Cassava and its exceptional properties:
Did you know that cassava is a basic food for up to half a billion people worldwide? Similar to our potato, this tuber is an important source of carbohydrates and also contains essential nutrients such as iron, calcium, phosphorus, potassium and vitamin C. Particularly impressive is the adaptability of cassava. The plant is undemanding and thrives even in nutrient-poor, acidic soils and under dry climatic conditions. This makes it a reliable source of food that defies the effects of climate change.
Cassava in the kitchen:
Tasty and versatile is Cassava may still be an insider tip in our latitudes, but in many parts of the world it is an important part of the diet. The ways it can be prepared and used are as varied as the regions in which it grows. In South America, for example, the cassava tuber is often peeled, ground and then soaked. After a few days, the water is squeezed out and the mass is roasted to produce cassava flour. This flour, called "farinha," is used as a base for bread, sauces, soups, and even alcoholic beverages. So, as you can see, South America has much more to offer culinarily than just guacamole to offer.
Caution is advised: Cassava contains hydrocyanic acid, but this can be rendered harmless by cooking or drying processes.
Use of cassava:
Cassava is an indispensable part of the diet in many regions around the world. In South America in particular, the starch-rich tubers are popular as a side dish or the basis for traditional dishes. For example, cassava flour is used to make flatbread, sauces and soups, and even alcoholic beverages. Toasted and fried in butter, cassava flour serves as an ideal side dish to meat dishes, known as farofa.
Cassava is flexible in cooking and can be prepared in the same way as potatoes or sweet potatoes: baked, fried or boiled. Cassava chips are a popular alternative to potato chips. In addition, the root tuber can be used to make tapioca can be made from the root tuber, a starch that has many uses in the kitchen, for example to thicken soups and sauces or as a gluten-free alternative in baked goods.
We would now like to present you with a simple and tasty recipe for baked cassava chips
Baked cassava fries
Ingredients:
- 1 large cassava root
- 2 tablespoons olive oil
- salt and pepper
Preparation:
- Preheat the oven to 220 degrees Celsius.
- Peel the cassava root and cut it into chips-like strips.
- In a large bowl, mix the cassava strips with olive oil, salt and pepper.
- Spread the cassava fries on a baking sheet lined with parchment paper and bake for about 30 minutes, until golden brown and crisp.
- Serve them while they are still warm.
With this simple recipe you can discover the versatility of cassava and prepare a delicious and healthy dish that is not only gluten-free, but also vegan.
Our conclusion on the "miracle tuber
In summary, cassava is a remarkable crop that nourishes both people and the soil. Despite its undemanding cultivation, cassava offers a wealth of nutritional benefits and shows impressive resilience to the challenges of climate change.
It is therefore not surprising that it is referred to as the "bread of the tropics" in many parts of the world. Although cassava is not yet widely grown in Europe, it is worth getting to know this extraordinary plant and its delicious root tuber.