Cassava ( Manioc) - any ideas how to prepare it best?

[Z...]

Just bought this root for the first time and was unable to find good recipe on the net. Maybe someone has experience with it and can recommend good recipe.

 

[1984]

Just bought this root for the first time and was unable to find good recipe on the net. Maybe someone has experience with it and can recommend good recipe.

I've only eaten cassava root as 'potato chips'. Here's a vid: http://www.wonderhowto.com/how-to-make-crispy-cassava-chips-147601/

 

[Z...]

Thanks 1984 I may try this next time :)
I developed yummy recipe myself, first you peel it in the same fashion as potato and then chop it in cubes. Boil it in salted water and after it softens up saute the cassava cubes on the goose fat where you caramelized some onions. delicious side dish with fried calf liver.

 

[herondancer]

The chips sound yummy, but be careful with the carbs. According to the Nutrition Facts db, 100gms of raw cassava have 38.06 gms of carb and 1.8 gms of fibre. That would seem to put it into the "occasional treat" catagory. :(

Maybe cooking alters that somewhat?

 

[Marcus-Aurelius]

Thanks 1984 I may try this next time :)
I developed yummy recipe myself, first you peel it in the same fashion as potato and then chop it in cubes. Boil it in salted water and after it softens up saute the cassava cubes on the goose fat where you caramelized some onions. delicious side dish with fried calf liver.

In my country, most of the time it is boiled and eaten with other foods. It is also prepared like chips as suggested by 1984. You can also put it in water for 3 days, remove it once it becomes spongy and then have it fried with oil to make a cookie. The spongy cassava can also be grilled on coals to make a different kind of cookie that is mostly eaten with grilled peanuts in my country.

But it contains mainly amidon which is a carb, I think, and some traces of cyanure, reasonwhy, in Africa, it is placed in water for 3 or 4 days, to seemingly dilute the cyanure, to make cassava's flour which constitutes a big part of most sub-saharan African meals.

 

[theos]

I've had cassava chips. I felt fine after eating them before going low-low carb then afterwards...Eeeek! I had a headache for about three days. That was enough for me to avoid them even as an occasional treat. I can't remember specifically what they were fried in. Surely it wasn't the good saturated fat. So it could've been the oil and not the chips themselves. But nevertheless...

 

[Masamune]

I've had cassava chips. I felt fine after eating them before going low-low carb then afterwards...Eeeek! I had a headache for about three days. That was enough for me to avoid them even as an occasional treat. I can't remember specifically what they were fried in. Surely it wasn't the good saturated fat. So it could've been the oil and not the chips themselves. But nevertheless...

I've had a similar reaction to cassava chips. They gave me a bad reaction but I think they were cooked in canola or sunflower oil so that may have been an issue with it. I have eaten yuca many times and used to really like it. They would sometimes sell it in the hot bar at whole foods but recently I have had bad reactions. Again though I don't know what it was exactly cooked in. I have never cooked it on my own.

I just found out earlier today that tapioca comes from cassava. Never realized that before...