Lesson 6.5.5 CASSAVA, MANIOC - Lactic Fermentation

 

FOOD FOREST COURSE 

AGRO-ECONOMY Lesson 6.5.5 

CASSAVA, MANIOC - Lactic Fermentation

 

Lactic Fermentation

The other method I often use is a simple lactic ferment and this will allow the cassava to be ready for use at any time without the use of refrigeration.  There is work involved however, but with a neighbour or a friend it can be a fun way to spend an afternoon together.

Wash and peel the cassava and cut into quarters lengthwise.  This will allow easy access to the stringy fibre that is often found in the middle of the cassava root.  Put the cassava through an electric grater on a fine setting if possible.  If a grater isn’t available a juicer will do as well but the particles will have a much finer texture.  Now comes the hard work!  The grated cassava must be squeezed out to become as dry as possible.  Like making potato pancakes, take some butter muslin or an open weave tea towel and place an amount of grated cassava inside and squeeze the juice into a large shallow bowl.  If you are processing a larger volume of grated cassava you might like to squeeze it with a home made press.

The dry grated cassava is then packed tightly into a clean bucket with a well fitting lid.  The cassava needs to be packed down tight to exclude the air as it is an anaerobic ferment.  It will spontaneously ferment in several days and if you have some whey on hand this will help speed up the acidity level.  I always sprinkle on a little whey as I layer the bucket with the grated cassava to aid the fermentation and this will bring the pH to about 4.  The lactic ferment raises the vitamin content and the cyanic acid is also very much reduced.

Pack the bucket until it’s full, as it must not have contact with the air. In several days you will have a slightly soured, grated cassava on hand any time you need it.  It won’t spoil if it’s kept in a cool spot in a cupboard or pantry and that slightly soured taste is very conducive to the flavour of any dish you cook with it.

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





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