Cassava Root
Cassava is a long starchy root vegetable taken straight from a tropical tree. This brown skinned root can be used as food, as long as it is prepared correctly. It has a thick layer of skin to cover the chalky-white flesh inside.
Did you know that this vegetable once thought to be the poor man’s food? However, it is increasingly been used by many in their kitchen around the world these days. This vegetable can be used for soup, to grill, for baking, or why not turn it into a curry. I would always make this into a bite-size snack every time.
On my last week post, I wrote a lot more of this root and how you can turn it into a delicious deep-fried snack (Recipe Link Here)
I also mentioned, in my last post, aside from the few health benefits, this root can also be very poisonous. Due to the natural compounds, this vegetable can be extremely toxic if eaten raw in a large amount or prepared incorrectly. That doesn’t stop me from purchasing yet another cassava when I was out doing my groceries. The cooking process will reduce the amount of toxic level in this root, making it much safer to consume.
Last time I deep-fried it but this time I decided to boil it. It is super simple to make and when boiled it turns into a quick and easy breakfast in the morning.
HOW IT’S MADE
It is best to cut, peel, then cook, only because it is much easier to peel the skin off when it is cut into smaller pieces. First off, go ahead and cut off the ends of the root. Then slice them into a thick round along with the skin.
Once it’s cut into thick slices. We have to use a sharp knife to peel off the skin. Do not use a vegetable peeler because of the thick skin, it will not peel well. Use a knife to make a slightly deep cut vertically through the skin then carefully pull the skin off from the edge of the cut. Once the skin pulls off slightly, you can easily peel it off all the way around the root slice without having to further use the knife.
When all the cassava slices have been peeled, you may cut each slice into two pieces for easier cooking. Then add a tsp of turmeric powder and a tsp of salt mix it well, add enough water to boil the root. It will take about 20-30 min depending on the size of the cut.
To check if it’s done
Use a fork to poke the cassava to see if it goes through smoothly. When it is done, drain the excess water. Serve the boiled cassava with fresh coconut, poll sambal, or the chilli/lime mix to enjoy while it’s still warm.
I like to temper it with onions, curry leaves, mustard seed along with a few spices and mix it with the poll sambal. However way you decide to have it, it always turns out so good. Healthy and delicious.
Consuming cassava will help with your digestive system, your heart, bones, and it suits people with diabetes. It has much more health gains even though it contains only a few nutritious benefits.
Follow the recipe as is down below and you will have a delicious tasting dish ready for your breakfast.
Cassava Root - How You Can Turn it into a Healthy Breakfast
Cassava is a healthy vegetable root. Not only does it taste amazing but also can help improve your health in a number of ways. Why not turn this root into a delicious healthy breakfast. A great way to start your day.
Ingredients
Step One - Boiling Process
- 1 Cassava Root (460g) cut, slice, peel
- 1 tsp Turmeric Powder
- 1 tsp Salt
- Water
Step Two - Making Process
- 1 tbsp Olive Oil
- small-peice Pandan Leaf
- 5-10 Curry Leaves
- small-peice Cinnamon Stick
- 1 clove Garlic chopped or grated
- 2-3 Sun-Dried Chili
- 1/2 tsp Mustard Seeds
- 1 small-size Onion sliced
- Salt
- 1/4 medium-size Tomato optional
- 1-2 Green Chili sliced
- 1/2 tsp Turmeric Powder
- 1/3 tsp Cumin Powder
- 1/2 tsp Chili Powder
- 1 tsp Chili Flakes
- 1 cup Fresh Coconut freshly grated
- Boiled Cassava
- Lime
Instructions
Step One - Boiling Process
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First cut off the ends of the cassava then continue to slice the rest into thick pieces. Once sliced, take each cassava pieces and make a slightly deep cut vertically in order to remove the skin. Using the knife pull off the skin from the cut. Once it's pulled out you may use your hands to easily pull off the thick skin from the cassava. When everything is peeled you may cut the slice into two making it smaller in size for a quick boil.
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Use a deep pot to boil the cassava in. Add enough water to cover the roots, then add a tsp of salt and turmeric powder to let it boil for 20-30 min.
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To check if it's boiled, use a fork to poke the cassava piece and if it goes in smoothly it is ready for the next step. Drain the excessive water and set it aside for later use.
Step Two - Making Process
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Use a deep pot to prepare this step for easier mixing. Let's start with adding olive oil, mustard seed, curry leaves, chopped garlic, and sun-dried chilli. Let it cook for 3 min.
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Add sliced onions, and quarter amount of a medium size tomato diced. leave it to cook for another 2 min more. Mix while it is cooking.
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Add cumin, chilli flakes, chilli powder, turmeric powder, and the green chilli. Mix well then add the coconut and the boiled cassava. Mix carefully for the cassava to cover well with the coconut and the spices.
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Add more salt if needed along with a squeeze of lime. turn off the stove and serve while it's still warm.
NOTE
You may have the poll sambal made without cooking it. Then mix in the boiled cassava with the poll sambal for an alternative method.
This alternative method may taste slightly tastier as the coconuts are fresher.
When the coconut is cooked the taste differ slightly so for that reason I sometimes prefer this alternative method to the one I have written above.
Both methods taste great. It is up to you how you like your coconut. Fresher or slightly cooked. That is the only difference but otherwise, both methods will produce a healthy yummy breakfast dish.
you may have the boiled cassava by itself, with poll sambal (recipe here), fresh coconut, or chilli/lime mix (1 lime, 1 tsp salt, 1 tsp or more of chilli powder)
