Cassava / Manioc

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For thousands of years, manioc has been used as an important dietary staple in the tropical regions of the Americas, from Peru in South America to Southern Mexico and in the Caribbean. The most important producing countries are: Zaire, Tanzania, Nigeria and other countries in East, West and Central Africa, India, Indonesia, the Philippines, Sri Lanka and Thailand. Currently, 105 million tons are produced per year worldwide. Due to imports from Brazil and other grower countries, manioc is available all year round. As a global food staple, manioc takes 6th position.

Description:

Manioc is a perennial shrub 2-5m high. The root contains the very bitter tasting and cyanogenic glycoside "Linamarin". This decomposes when the plant is "injured", i.e. even when it is harvested. Washing, boiling and roasting also removes the toxic substance. The manioc tuber is very starchy and contains ample protein and important minerals, such as potassium, calcium and iron, as well as nearly 3mg% vitamin C. The taste is very neutral and a bit floury, due to its high starch content.

Marketing :

The manioc tuber rots quickly. Storage time can be increased to 1-2 weeks, at 5-7° C and 85-95% relative humidity. If the tuber is wrapped in plastic foil, the durability increases to up to 16 days.

Use:

The vegetable cannot be eaten raw, due to the presence of "Linamarin". It becomes edible after cooking, steaming or roasting. To prepare the manioc, it must be washed, peeled and sliced lengthwise, in order to remove the tough central vein. Then, the tuber is cubed, boiled in salted water and served with a piquant dressing, made from e.g. olive oil, parsley, salt and garlic. Boiled manioc may also be cut in pieces or strips, pan-roasted and deep-fried. The cooked, steamed or roasted roots may be pureed, used in the enhancement of soups or sauces, or it may be baked into flatbreads. For fish dishes, manioc slices may be spread with butter and sprinkled with salt and pepper.