A staple in the Filipino cuisine is cassava, also known as kamoteng kahoy. Cassava is a root or tuber, similar to taro root but with a wood-like consistency. After it’s dug from the ground, cassava is washed and laid out to dry in the sun. Generally the skin of cassava is peeled and the inside is steamed or boiled, like a potato. And like a potato it is eaten mashed or whole. It is an especially delicious merienda treat when dipped in sugar. Cassava is also used in preparing suman or bibingka.
To prepare cassava for suman or bibingka wash in water and remove any dirt by brushing. Then slice into smaller pieces and cut into the skin to peel off the bark while removing discolored or damaged portions. Then grate the peeled cassava and wash well with water. There are natural toxins which occur naturally in cassava which is removed with this process. Use the pulp and save the flour. The flour is great to mix in with bread or cake batter. Not only is this root delicious, it is the third-largest source of carbohydrates for meals in the world.
Cassava is also known as yucca or manioc and is used in many parts of the world including Central America, South America, Africa and the Philippines.
Prepare cassava yourself or try some of these products.