Need some help please

[Guest guest]

Does anybody have any recipes for cassava (or mogo, as it's known in Africa)? I

remember eating wonderful cassava that was sold at street stalls in DaresSalaam

(Tanzania)... I think it was roasted, but I dont know for sure. Can it be cooked

in a regular oven, and if so, for how long? And what sort of recipes can be made

with it, anyway? I've bought some cassava and now I dunno what to do with it!

 

Shammi

 

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[Guest guest]

I know nothing about cassava - except that it's also called manioc root and

yuca - and that the bitter kind (whichever that is) *must* be well cooked. It is

said (according to my Food Lover's Companion) to keep in the fridge for about

4 days, but then you must cook it. That said, I demonstrate my ignorance. But

I googled (cassava recipe) and got a bunch of links like this one:

 

http://www.tribo.org/filipinofood/recipes/bibingka2.html

 

which looks interesting ;=) and also this one which produced a simple recipe

(which obviously has not been tried and proven true by me!):

 

http://www.recipelink.com/mf/31/12718

MASHED YUCA WITH GARLIC

4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb

frozen

1 3/4 to 2 1/4 cups hot milk

2 garlic cloves, minced

1 tablespoon fresh lime juice

2 teaspoons salt

Trim ends from fresh yuca and peel remainder, removing all waxy brown skin

and pinkish layer underneath. Cut yuca into 3-inch-thick pieces. Boil yuca in

salted water to cover by 2 inches until tender and starting to fall apart, 50

minutes to 1 1/4 hours. Drain and transfer to a cutting board. Carefully halve

hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot

with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding

additional milk if desired, and serve immediately. Serves 6.

 

But try googling if you haven't done so already and you may have better luck.

Or a different kind of search of course. I dunno LOL

 

Best luck,

 

Pat ;=)

, " recipesonly " <recipesonly@l...>

wrote:

> Does anybody have any recipes for cassava (or mogo, as it's known in

Africa)?