Food for Thought
The main source of carbohydrates for those from west and central Africa is the cassava root (manihot esculenta), also called the yucca or manioc.
It is a woody shrub native to South America and is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root. It is the world's third largest major source of carbohydrates.
Nigeria is the largest producer of cassava, which is classified as sweet or bitter, depending on the level of toxic cyanogenic glucosides.
Another name for cassava is cassaba or cassada.
The cassava root is long and tapered, with a firm homogenous flesh encased in a detachable, rough and bron rind about one millimetre thick.
Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100 grams) phosphorous 40 mg/ 100 grams) and vitamin C (25 mg/100 grams). However they are low in protein and other nutrients.
In contrast, cassava leaves are high in protein and rich in amino acid lysine.
In 2008, the production of cassava was around 230 million tonnes. Cassava together with yams and sweet potato are important sources of food in the tropics. No continent depends on root and tuber crops in feeding its population as does Africa.
Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national or ethnic importance. Cassava must be cooked properly to detoxify it before it is eaten.
Cassava was also used to make alcoholic beverages. The sweet manioc beer is prepared by first peeling and washing the tubers in the stream near the garden. The water and the manioc are cut and put in a pot to boil. The manioc is then mashed and stirred to a soft consistency with the aid of a special wooden paddle.
The women stir the pot and take handfuls of the mash and chew it and spit it back in the pot. After the mash has been prepared, it is transferred to a beer storage container to ferment.
In many countries research has begun to use cassava as a biofuel.
Cassava cake (low sugar)
400 grams cassava grated and strained
225 grams unsalted butter
120 grams brown sugar
3 eggs
100 grams all-purpose flour
200 grams yogurt
1 tsp baking powder
1 tsp vanilla
Method
1. Heat oven to 175 C.
2. Beat butter and sugar until mixture is soft and light. Beat in eggs, one at a time
3. Add flour, yogurt and baking powder gradually. Mix well.
4. Add the grated cassava and vanilla, mix until batter is well mixed and smooth.
5. Pour batter into medium sized cake mold and bake for 50 minutes, or until a toothpick inserted comes out clean.
6. Leave to cool before turning it over onto a serving dish to cut.
------
This week's column is written by chef Ron Christian, who has been a chef for 30 years. He is a CNC professional cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world. If you have any questions or comments, e-mail christianr@cnc.bc.ca.
