What is Cassava?

CASSAVA (Manihot esculenta) is a perennial woody shrub with between five and ten large, tuberous, starch-filled roots. These roots grow in a cluster just beneath the surface of the soil and take approximately 1-2 years to mature. It is in these roots that the cassava, we eat, is provided.

Cassava grows in tropical and subtropical areas of the world. It is also called yucca (or yucca), manioc, and mandioca. For most people, cassava is most commonly associated with tapioca.

Cassava thrives better in poor soils than any other major food plant so it is used in regions where cereal grains cannot be grown. It can also tolerate drought. Around the world, cassava is a vital staple for about 500 million people.

Cassava’s starchy roots produce more food energy per unit of land than any other staple crop. Its leaves, commonly eaten as a vegetable in parts of Asia and Africa, provide vitamins and protein.

Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content and a higher level of potassium.

Cassava is used in many types of products such as foods, confectionery, sweeteners, glues, paper, plywood, textiles, biodegradable products, monosodium glutamate, and drugs.

Cassava chips and pellets are used in animal feed and alcohol production. There is a bitter, poisonous, as well as, a sweet, nonpoisonous variety of cassava. The skins on both plants are poisonous and should be peeled.

Hydrocyanic acid is found in all parts of the plant and can result in cyanide poisoning to those unfamiliar with its preparation. The poison can be destroyed by various processing methods, such as grating, fermenting, heating or prolonged exposure to the sun. The peeled roots of the sweet variety can be eaten raw but are usually eaten cooked or baked, while the bitter root is poisonous when raw.>

How cassava is used in Bermuda<$>

Bermudians use cassava to produce a unique kind of “pie” which is traditionally eaten at Christmas and other special occasions. It dates back to before 1612 when the first settlers from England grew the cassava root for flour.

These days, the cassava is purchased already grated and ready to use. Every Bermudian family has its own recipe which varies flavourings and fillings but the basic recipe always calls for cassava, eggs, butter, sugar and salt. Traditionally, the “pie” had a filling of chicken, pork and beef. Over the years, first the beef and then the pork has been dropped from some recipes.

Some families leave out the filling altogether but most families at least use the chicken.

This versatile side-dish (yes, it’s treated as a side dish!) is usually served at Christmas with the left- overs warmed in a frying pan for breakfast the next day and for many days following.

You may want to try the following recipes.

Recipe of Charlotte N. Powell submitted by Malikah Sheeheed, Library Assistant, Tech. Servic$>

Cassava Pie (Charlotte’s Style) - tried & tested since 1990!

Ingredients

5 lbs cassava

5 lbs chicken (thyme, salt & pepper)

Batter:

|0xbd| lb butter

3 cups sugar

12 eggs

1 tsp ginger

2 tsp nutmeg

2 tsp vanilla

2 tsp salt (to taste)

Instructions Do this the night before: Cook the chicken, season with thyme, salt & pepper. Separate meat from juices and refrigerate both. If frozen, put the cassava out to defrost, but make sure you put it back in the fridge during the day.

Next day: Cut up chicken into small pieces and set aside. Skim off any fat from juices and strain.

Pre-heat oven to 350|0xb0| F.

Cream together sugar, butter, salt, gradually add eggs. When mixture is well mixed, add other batter ingredients. While batter is mixing, fluff out cassava in another large bowl (do not squeeze).

Then add batter to bowl of cassava and thoroughly mix together. If more moisture is needed use some of the chicken stock.

Spray foil pan with Pam, line bottom of pan with plain batter spread chicken in the middle and layer more plain batter on top. It takes a shorter time to cook 2 smaller pies than one real big pie.

After 30 minutes of baking, periodically baste with some of the stock. Bake at this temperature for approximately 45 minutes or until the top of the pie is brown. Then cover pie with foil and reduce temperature to 300|0xb0| for remaining time.

Remember to test that the pie is cooked by sticking with a knife; if it comes out clean, pie is done. Approx. baking time: 1hour & 15 min. for small pies.