Thursday, May 24, 2012

Plant of the Week: Cassava

Aka: yuca, mogo, manioc, mandioca and kamoting kahoy

This is not the similarly-spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family.

Cassava is a major food in the developing world.

Cassava is one of the most drought-tolerant crops, capable of growing in poor soil!

The cassava root is long and tapered, with a firm flesh encased in a rough and brown rind on the outside. A woody core 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, phosphorus, and vitamin C. However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine)!!!



4 cups grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 eggs
¼ cup butter, melted
6 tbsp cheddar cheese, grated
½ cup condensed milk
14 tbsp sugar


1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheddar cheese, grated
1 egg white


Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.
Pour-in the condensed milk then mix thouroughly.
Add the cheese while stirring constantly.
Pour the coconut milk and stir constantly for 10 minutes
Pour the topping over the Cassava Cake (baked batter) and spread evenly.
Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
Glaze the topping with the egg white (you may use a basting brush for this step)
Broil the Cassava cake until color turns light brown.
Garnish with grated cheese and serve. Share and enjoy!

Cassava Chips:

~ Peel cassava roots
~ Using a mandolin slice the roots into thin pieces
~ Put slices into a large bowl of ice cold water for 45 minutes
~ Drain and Dry
~ Fry until light brown and crisp
~ Drain on paper towels
~ Sprinkle with garlic powder and salt
~ Enjoy!

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