Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, boiled cassava. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hai friends today I am share with you Kerala Special boiled Cassava (Tapioca) commonly known as Kappa in Malayalam. Cassava is a root vegetable widely consumed in developing countries. Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
Boiled cassava is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Boiled cassava is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook boiled cassava using 3 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Boiled cassava:
- Take 1 kg cassava
- Take to taste Salt
- Get Water(enough for boiling)
Put short lengths of peeled cassava into a pan of boiling water with salt and a teaspoon of turmeric. Add in the boiled cassava/yucca and stir well to incorporate all ingredients. While incorporating, try breaking apart the cassava/yucca even more with your spoon. Cassava (yuca or manioc) is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants.
Steps to make Boiled cassava:
- Peel the cassava then wash. Place in a sufuria then add water and salt
- Bring to boil until ready
It thought to have originated from the South-American forests. sweet cassava tubers, washed, peeled and cut into serving-sized pieces. salt and black pepper to taste. Bring salted water to the boil in a saucepan. Add the sweet cassava tuber pieces. Serve with any main dish: fufu, plantains or boiled rice. Deep- fried Cassava Root Chips for Garnish.
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