Cassava or also called Kamoteng is a long, dark brown tuber with rough skin and white flesh.
Cassava also is known as cassava or manioc, is originally a South American savanna plant. Cassava or also called Kamoteng is a long, dark brown tuber with rough skin and white flesh.
It is a plant species that can grow in a dry environment. Around 1600 it was brought by the Portuguese to Asia. In Asia Cassava is an important food source. The Cassava is a long dark brown tuber of Manihot esculenta plant. The meat is white and is often grated and used for cakes and snacks. The starchy white root is steamed and eaten with sugar or grated and mashed into paste or tapioca flour for Filipino delicacies like Suman and Bibingka. Frozen cassava is available on our website. Cassava leaves are tender young leaves from the top of the plant. They are boiled and eaten as a green vegetable in many parts of Asia.
Cassava leaves are young leaves from the top of the plant. They are cooked and eaten as a green vegetable in many parts of Asia. In countries such as Congo and Angola, cassava is widely used to make cassava porridge. This nutritious and starchy dish is made from dried cassava.
Cassava flour is very popular with gluten-free diets. Cassava flour is gluten-free and can therefore easily be used to replace wheat flour in dishes. Tapioca and fufu are made from the starchy flour from the manioc root. On the Western consumer market, one sees them primarily as drink pretzels or as an accompaniment to an oriental meal (cassava chips).