Cassava also known as yuca or manioc is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Its sweet, chewy underground tuber is one of the popular edible root-vegetables. Indigenous people of many parts of Africa, Asia and South American continents used it as staple food source since centuries. Cassava is the third most important source of calories in the tropics, after rice and corn. Millions of people depend on cassava in Africa, Asia and Latin America.
Cassava root is essentially a carbohydrate source 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.
Because of its versatility, Cassava can be cooked in many different ways such as boiled, baked, steamed, grilled, or mashed. It can also be fried, making it a crispy cassava chips. One of the simplest recipes you can do with the cassava root. Cassava can be used as a replacement for potatoes,
How to Make Cassava Chips
Materials:
- 1 kilo cassava
- 1 tsp. vetsin
- 2 1/2 tsp. barbecue spice (for flavoring)
- 3 tbsp. And 1 pinch salt
- 9 1/2 cups water
Procedure in making Cassava Chips:
- Wash cassava well, peel and slice very thinly.
- Soak in 2% salt water with flavoring.
- Spread on a tray and steam for 5 minutes.
- Dry in a solar drier at 60°C for 5 hours.
- Seal in plastic bags until ready for frying before serving.
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