Uses of Cassava:
- Boiled or Fried: The root can be boiled, fried, or roasted and served as a side dish or snack.
- Cassava Flour: Ground into flour and used as a gluten-free alternative for baking, pancakes, and bread.
- Tapioca: Cassava starch is processed into tapioca pearls, used in desserts like bubble tea or puddings.
- Fermented Products: Used to make fermented dishes like gari, fufu, and casabe (flatbread).
Benefits of Cassava:
- High in Carbohydrates: Cassava is a rich source of energy, mainly from complex carbohydrates.
- Gluten-Free: Cassava is naturally gluten-free, making it an ideal substitute for people with gluten sensitivity or celiac disease.
- Rich in Fiber: The root contains dietary fiber, which aids digestion and helps regulate blood sugar levels.
- Good Source of Vitamins and Minerals: Cassava provides important nutrients like vitamin C, B-vitamins, and potassium, which support immune function and overall health.
Characteristics:
- Thick, rough, brown skin with a white, starchy interior.
- The root is long, cylindrical, and tapered at the ends.
- Cassava has a mild, neutral flavor that can absorb seasonings and spices when cooked.
