Lesson 6.5.6 CASSAVA, MANIOC - Cassareep

 



FOOD FOREST COURSE 

AGRO-ECONOMY Lesson 6.5.6 

CASSAVA, MANIOC - Cassareep

 

The liquid that is extracted can be left overnight to settle.  The next morning pour off the liquid and pour into a saucepan. It is then boiled down to half its volume and it has the enzyme phosphorylase, ‘Q’ enzyme and beta-amylases.  Meat, fish and vegetable leftovers can be kept in this indefinitely and this is indeed the original pepper pot.  Simply bring the pot to the boil daily and then take off the heat.  Cassareep can be kept going for many years without refrigeration and in the tropics, it is an excellent way to preserve food.  The white bitter varieties are best used for this as the long heating destroys the toxins in the juice. 

Several times I have thought about trying to make the cassareep, but I must admit to feeling a little apprehensive to serving up meat that hasn’t been refrigerated and kept in this vile looking liquid.  I usually keep the extracted cassava juice but after a week or so then it is thrown down the sink because I need that extra saucepan.  Next time I’ll try it, I promise!

Starch

After the liquid has been decanted off there will be a white starch at the bottom of the bowl.  Leave this to thoroughly dry in the sun until there is no moisture left.  Break up the mass and at this stage it might be useful to whiz it through a blender to break up the gritty bits.  This product is pure starch and can be used in place of corn-starch and arrowroot.  I always have a canister with the cassava starch on my shelf in the kitchen, as it is so easy to use as a stew thickener.  I just sprinkle the starch powder onto the food when it is nearly cooked, and it instantly thickens without any lumps.  How easy is that.

Greens

The very young leaves of the cassava bush can be eaten but only when they are cooked.  Traditionally they are ground up with a pestle before adding to the pot otherwise they can be finely chopped up first before cooking them.  Boil the very young and tender leaves first with enough water to cover for five to ten minutes and then discard the water.  Add enough fresh water or coconut cream to cover and cook until tender.  The cooked leaves can be mashed in with the cassava and is well liked by village children. 

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





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