Lesson 6.5.4 CASSAVA, MANIOC – Ragi manis

 

FOOD FOREST COURSE

AGRO-ECONOY Lesson 6.5.4 

CASSAVA, MANIOC – Ragi manis

 

Ragi manis

Ragi manis is another ferment and is traditionally made in Indonesia.  A koji mould similar to that used in making miso is used to ferment the cassava into a sweet treat.  The complex starches are reduced to simpler sugars and the cassava takes on a sweeter taste.  The ragi manis yeast mould is available in some Asian shops.  It’s best to use a young white cassava or the sweet yellow variety.  Wash and peel the cassava and cut into bite size chunks.  Boil until tender.  When cool, place in a bowl and pulverise some of the ragi tablets and sprinkle onto the cassava.  Mix in thoroughly.  Have a basket or container lined with a banana leaf if possible (this will help encourage the ferment, as the rhizoporus spores are present on the banana leaves as well) and incubate at 30ºC for twenty-four hours.  At this stage it will take on a fuzzy light grey appearance and it will have become sweet and slightly sour.  If you’re not ready to use the ragi cassava ferment straight away it can be kept in the fridge for two to three days.  By then the cassava will taste like over ripe bananas and will lose its texture as the fermenting process continues to change the starches into sugars.

Heat a frying pan with ghee and fry the fermented cassava.  It will brown quickly and the cassava will be crisp on the outside but soft and sweet on the inside.  Sprinkle a bit of salt over the ragi and serve while still warm. Every one will love it.

Freezing

It is often inconvenient for people to dig up some cassava just when they feel inspired to cook with it.  The problem with the cassava is that it needs to be used while it’s fresh or it will spoil.  Besides fermenting the cassava there is another way to store it.

Wash and peel the fresh cassava and cut into chunks.  Simply place them in bags and freeze.  When needed it is best used straight out of the freezer without defrosting it first.  The cassava needs to be boiled in plenty of water otherwise it can become gluggy and the water should be thrown out as it contains harmful substances.  Any cassava that tastes bitter should not be eaten. 

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.





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