manioc - cooked much like potatoes once peeled they can be...

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More popularly known as Cassava, Manioc belongs to the plant family Euphorbiaceae. It is a staple food in Brazil, South America (where it is sometimes called Yucca) and is also widely used in the West Indies as well as in Africa. Native to Brazil and Paraguay, Manioc was transported by Europeans to the West Indies, mainly as slave provisions, and to Africa in the sixteenth Century. Two varieties of the Manioc are widely used for culinary purposes: the sweet type and the the bitter poisonous type. It must not be eaten raw due to the toxic concentrations of cyanogenic glucosides however, the poisons are destroyed by heat in the cooking process. The plant grows in a bushy form, up to 2.4 m (8 ft) tall, with greenish- yellow flowers. The roots are very starchy and grow up to 8 cm (3 in) thick and 91 cm (36 in) long. The fresh roots can be
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Unformatted text preview: cooked much like potatoes, once peeled they can be boiled, baked or fried. The young leaves can also be cooked in the same way as spinach, although great care must be taken to get rid of the toxic compounds in the leaves during the cooking process. Another popular way of consuming manioc is to process it into meal and flour. No Paraguay meal is complete without Farofa, which is seasoned manioc meal. Paraguay use it as a condiment and sprinkle it over everything from soup to vegetables, much like the Italians use Parmesan cheese. Other common forms of processed manioc root include Tapioca (mostly used in puddings or as a thickening agent), Farinha de mandioca (toasted flour) and Paçoca or Tapioca Flour (the meal further processed into a finer flour often used as a suitable gluten free ingredient in breads and baked goods)....
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  • Spring '08
  • AnuCellyNarula
  • West Indies, cooking process, plant family Euphorbiaceae, greenish- yellow flowers, bitter poisonous type

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