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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
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