Cassava
Our
ancestor were brought to these shores through slavery and were allowed
little or no luxury in most areas of life. We have since found out that the
foods that were part of their daily regiment; foods that we thought were
inferior in all aspect, it now turns out were superior to that served on the
master's table.
It had to be, how else can
you explained how our people could survived such hardship and supposedly
inferior food could produced such superior people's. What the man had
grudged confessed we have known all along; that foods such as sweet
potatoes, cassava, coconut-oil, yams, green bananas, eddoes are far more
nutritious than rice, flour, white potatoes or any of those served at the
master's table.
So stop lusting at the
master's table and stop feeding in to his superior attitude; consider what
you have, that which has kept as a culture and a people for hundreds of
years.
Stop consuming so much
dairy, flour and worthless starch such as rice, it's killing you!
Re-discover 'ground
provision' and other natural digestible starches and sugars.
It's not poor food!
It's what kept us a people
for hundred of years!
Stop this insanity and eat
healthy for a change.
Cassava uses
Cooked in
various ways, cassava is used in a great variety of dishes. The soft-boiled
root has a delicate flavor and can replace boiled potatoes in many uses: as
an accompaniment for meat dishes, or made into
purées,
dumplings,
soups, stews, gravies, etc.. Deep fried (after boiling or steaming), it
can replace fried potatoes, with a distinctive flavor.
Tapioca and
foufou are made from the starchy cassava root flour. Tapioca is an
essentially flavourless starchy ingredient, or fecula, produced from treated
and dried cassava (manioc) root and used in cooking. It is similar to sago
and is commonly used to make a milky pudding similar to rice pudding.
Cassava flour, also called
tapioca flour or tapioca starch, can also replace
wheat flour, and is so-used by some people with wheat
allergies such as
coeliac disease.
Boba tapioca pearls are made from cassava root. It is also used in
cereals for which several tribes in South America have used it extensively.
The juice
of the bitter cassava, boiled to the consistence of thick syrup and flavored
with spices is called Cassareep. It is used as a basis for various
sauces and as a culinary flavoring, principally in tropical countries. It is
exported chiefly from
Guyana.
The
leaves are pounded to a fine chaff and cooked as a
palaver sauce in
Sierra Leone, usually with palm oil but vegetable oil can also be used.
Palaver sauces contain meat and fish as well. It is necessary to wash the
leaf chaff several times to remove the bitterness.
Medicinal uses
The bitter
variety of Manihot root is used to treat diarrhea and
malaria.
The leaves
are used to treat
hypertension, headache, and pain.
Cubans
commonly use cassava to treat
irritable bowel syndrome, the paste is eaten in excess during treatment.
