Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| plants:cassava [2020/12/03 20:57] – [Preparation] jaffa | plants:cassava [2021/09/08 20:58] (current) – [Preparation] jaffa | ||
|---|---|---|---|
| Line 12: | Line 12: | ||
| ^Planting months^^^^^^^^^^^^ | ^Planting months^^^^^^^^^^^^ | ||
| | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | | | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | | ||
| - | | | | | + | | X |X |X |
| ===== Permaculture uses ===== | ===== Permaculture uses ===== | ||
| ^Permaculture uses^^^ | ^Permaculture uses^^^ | ||
| Line 25: | Line 25: | ||
| ===== Photos ===== | ===== Photos ===== | ||
| ^ Photos ^^^ | ^ Photos ^^^ | ||
| - | | {{ : | + | | {{ : |
| ===== Short comments ===== | ===== Short comments ===== | ||
| Woody shrub. Tubers/ | Woody shrub. Tubers/ | ||
| Line 45: | Line 45: | ||
| To make sweet cassava safe to eat, first peel the cassava with a knife, and slice the cassava and then cook it thoroughly either by baking, frying, boiling or roasting. This process reduces the cyanogenic glycosides to safe levels. Frozen cassava and frozen peeled cassava should also be cooked in this way. Discard any cooking water after use (https:// | To make sweet cassava safe to eat, first peel the cassava with a knife, and slice the cassava and then cook it thoroughly either by baking, frying, boiling or roasting. This process reduces the cyanogenic glycosides to safe levels. Frozen cassava and frozen peeled cassava should also be cooked in this way. Discard any cooking water after use (https:// | ||
| - | Boiling | + | Boiling: |
| * Place the cut and peeled yuca pieces in a pot, cover with cold water, season with salt, and bring to a boil. | * Place the cut and peeled yuca pieces in a pot, cover with cold water, season with salt, and bring to a boil. | ||
| * Lower the heat and simmer until tender, about 20 minutes. | * Lower the heat and simmer until tender, about 20 minutes. | ||
| - | * Drain well. | + | * Drain well, do not re-use the water used for boiling. |
| + | |||
| + | Frying: | ||
| - | Frying | ||
| The cassava needs to be boiled first and patted dry before it can be fried in hot oil until crisp. Unlike most french fries, the yuca should be cut into thick pieces so the inside stays moist while the outside becomes crispy. For chips, the yuca should be sliced thinly and soaked in ice water before frying. | The cassava needs to be boiled first and patted dry before it can be fried in hot oil until crisp. Unlike most french fries, the yuca should be cut into thick pieces so the inside stays moist while the outside becomes crispy. For chips, the yuca should be sliced thinly and soaked in ice water before frying. | ||
| Line 56: | Line 57: | ||
| Add the cassava to the hot oil in batches, making sure not to overcrowd the pot. Fry until golden brown, turning occasionally. | Add the cassava to the hot oil in batches, making sure not to overcrowd the pot. Fry until golden brown, turning occasionally. | ||
| Remove and place them on paper towels to drain. | Remove and place them on paper towels to drain. | ||
| + | |||
| + | Cassava is best eaten with protein and a well balanced diet. | ||
| ===== Tags ===== | ===== Tags ===== | ||
