Organic Cassava (Tapioca) Malaysia
Highlights: Cassava (Manihot esculenta) 木薯 Mù shǔ also know as Yuca, is another valuable plant indigenous to South America. It is now grown as a food crop in most tropical and sub-tropical regions. It is a staple in developing countries and after sweetcorn and rice an excellent source of carbohydrates.
Cassava cannot be eaten raw as it contains cyanogenic glycosides which can release cyanide in the body. It must first be peeled, the core removed, soaked in water and then boiled until soft. The boiling water should also be thrown away.
Check out how to prepare here https://www.thespruceeats.com/how-to-peel-cut-and-prepare-yuca-2138100
The root is also processed and made into a useful gluten-free, grain-free, nut-free flour which is can be used in baking and is useful for folk with those food intolerances. It is of course the raw material used to make tapioca and garri.
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