We expand Cassava in our Philippine backyard, dig the Cassava roots and make a delicious Philippine dessert, Cassava Suman. Cassava is an critical food items crop in significantly of the world’s tropics. On the in addition aspect, Cassava is quick to expand, even in inadequate soils, provides a large produce. Most of the plant is edible, even scrumptious, when effectively and safely and securely ready. Cassava is a quite minimal protein foodstuff and is insufficient as a sustained diet. Safety is a worry for the reason that Cassava incorporates cyanide which can and will have to be taken off in the course of preparation. Make sure you do not depend on this quick short article to manual you in the secure preparation of Cassava.
Cassava vegetation in our Philippine garden. The vegetation may not be large but the tubers are surprisingly significant
Cassava leaves are both equally gorgeous and edible
Digging Cassava roots
Cassava roots
The roots are peeled and grated
Grated cassava roots are soaked and then squeezed to clear away liquid and toxins
Grated young coconut, butter, sugar, salt and vanilla are blended with the processed cassava
The mixture is wrapped in banana leaves
The banana wrapped mixture is steamed and turns into a cassava suman – a delightful dessert
Cassava Suman – completely ready to eat