Cassava

The cassava plant, also called tapioca, was brought to the Pacific

islands during the last century.

Its roots have become a staple food in some places. Many different varieties of the plant now grow in the region.

Because it is easy to grow and simple to prepare, cassava is becoming

a very popular food. The cassava plant is grown from cuttings taken from the base of the stem. They can be planted at any time of the year.

Cassava grows best in light, sandy soil. However, it can also grow in

dry or poor soil where crops such as taro do not grow very well. About nine months after planting, most varieties are ready for harvest.

After being dug up, the cassava roots begin to rot very quickly and

will stay fresh for only a few days. It is best to use cassava root soon after

harvest, or buy it in a small amounts and cook it immediately. Cassava should never be eaten raw. The root contains a chemical called hydrocyanic acid,which is poisonous. It should be peeled and washed thoroughly and cooked for a long time.

Cassava in Coconut Milk

3 medium size cassava (1 cassava = 200 grams)

1 cup coconut milk

salt

onion

Remove rough skin from cassava. Cut cassava in half crosswise and

then cut in quarters. Place cassava in a pot and barely cover with coconut

milk. Sprinkle salt and place onion on top. Cover and bring to boil.

Simmer for 15 to 20 minutes until soft, then pierces with a fork. Done

when fork goes through cassava.

Note: High in saturated fat. To reduce, replace up to half of coconut

milk with whole and low fat milk.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i