Cassava is a tropical plant belonging to the lily family. Its edible part, the tuber, is found underground. Native to South America, Brazil introduced it to the rest of the world thanks to the efforts of the Spanish and Portuguese who spread it through African and Asian territories. Cassava forms the basis of the diet for more than 800 million people worldwide, particularly in developing countries. It is also known in other parts of the world as manioc, tapioca, or yucca.
Cassava is rich in carbohydrates and very low in protein and fat, and is often preferred over rice or pasta when following a weight-loss diet. Consuming cassava helps lower blood cholesterol levels, reducing the risk of cardiovascular disease.
How to use cassava starch in cooking? Starch is the flour extracted from vegetables, roots, and tubers through grinding or grating. In the case of cassava, it is left to soak, and the excess water is removed, leaving a kind of sediment that, when dried, we call starch. This is used in cooking as a thickening agent; for baby food, it is used to make porridge, and it is also used to thicken stews and sauces.
Starch is gluten-free, making it a nutritionally important food for the celiac community. It has a pleasant flavor and is easy to digest. When preparing it, keep in mind that this starch does not dissolve in cold water. Therefore, it is recommended to gently heat the water (without bringing it to a boil) and dissolve the starch to prevent lumps from forming.
How can we use cassava starch in cooking? Cassava starch is used in cooking to make breads, tarts, muffins, and cakes. The results are surprising, as the product has a spongy consistency similar to that produced with wheat flour. A typical food made from cassava starch is cazabe, a type of flatbread that is very nutritious. It can be used as a thickener and to make Brazil's famous cheese bread. Mixed with other gluten-free flours, it can be used to make breads suitable for people with celiac disease. Another way to use cassava starch in cooking is through a fermentation process, resulting in a mildly alcoholic beverage called Cauim, a traditional drink used by the indigenous people of the Amazon to enhance their rituals.
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How to make cassava bread?
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