Everything you need to know about Cassava

I grew up in the Philippines and use to have this root crop for food at times when rice was expensive and scarce. We usually boil them and make cassava cake out of the grated fresh cassava. Reminds me of my country life in the boondocks. Thank you for the video. And by the way, our method of planting cassava sticks is dig 5 inches on the ground and lay the stick horizontally and cover the whole thing with soil. This way all the stick will produce tubers for more harvest and you don't need to worry which one is the bottom or top part. You earn one subscriber.

My wife is from West Africa and cassava is a primary food source for them. There are other preservation methods that work well. They shred, press, and dry it. The resulting gari is shelf stable for years. It is used as a primary, inexpensive starch in their diets. Lot of uses for it too. It can also be powdered after drying for use in a dish called fufu. Both of the dried forms will keep for years with no spoilage and are very easy to make.

My Grandmother used to make so many different things out of yuca. From boiled with vinegar to yummy desserts. I miss my Great Grandma no one in the family truly cooks like she did.

I had never heard of cassava until my sponsored child in Uganda mentioned it. I watched your video and now I can write my child and tell her! Thank you-very informing video!

Im from fiji.. peel it.. wash with properly with water. Potion it in ziplock bag nd freeze kt.. it will last for a year

If you want the best result for cooking your cassava always cover it with less water and add salt I’m a Ghanaian and cassava is one of our major foods. Thank you.

In Jamaica we call them bitter and sweet cassava, just as you mentioned. The bitter cassava is used to make bammy, which is a flat bread mostly eaten with fish, etc. The sweet cassava is boiled and eaten just as you did, but we mostly prefer the bammy. Cassava is the most starchy food I know when boiled. So much starch that when I was a child, I remember the starch being extracted and used to starch clothes. Probably still done in parts of the island.

dude you are so calm and cool

You can boil with pink salt and garlic cloves till tender. Then put infused garlic olive oil and a tad of lemon.I take the center woody part after boiling.

In Mozambique eat the leaves and also the roots. The leaves we mash with garlic and then we cook with coconut milk mixed with blended peanuts, it is absolutely delicious we called Matapa.

I love cassava, my Dad planted a lot of cassava. I am from 🇬🇩 Grenada, we make Farine, which is our natural cereal.

Thanks for your informative video. Cassava is much better than every grain (product)!! My father's been eating cassava for 105 yrs, and he's still alive and strong. I've been eating cassava since infancy, and I'm healthier than ever! Unfortunately, there are lots and lots of misinformation about cassava. But fortunately, I know cassava very well. I've no options but to subscribe to your channel.

Waoo. I am from Africa and we grow cassava. I can tell you that one really produced a good harvest

9:03 you can also eat it with sweet tea with milk. In Kenya we like eating it for breakfast with tea. 4:30 you can also preserve it for longer when dried and turned into flour.

Going to make fufu from cassava for the very first time here. I am really excited! Thank you for the explanation 🤗

When I harvest cassava, I would peel , wash and freeze them. And when I need to cook it just take it out the freezer and cook. It's fresh as the day harvested. When cassava is bitter it's because it overgrown. It's good to plant it by the moon. Thank you for this video. You're on point with your intofrmation.

You don’t need to remove the wood part from the center before cooking though. Just boil it and when it’s ready then you cut it and pull the middle part out, much easier :)

You explain well… Your time and research matters. Each one ☝🏽 teach one

Thank you! I never knew how to plant it nor peel it as easily as you did. In Costa Rica, instead of mashing it first, we also fry it with oil or butter and is so tasty!!

Hello! Thank you for the video. I grow Tapioca (sweet) in my yard for over 30 years. I have never grown it to harvest and prepare for eating. I grow it for it's beautiful leaves, easy to start, and a hedge of it as it grows taller makes for a nice sun blocker into my NW facing windows. I like pairing it up with Cordyline, bromeliads and sun impatience.