MANIOC / CASSAVA
Manioc is a long tuberous starchy root. The root has a brown fibrous skin and snowy white interior flesh. Other names for it are cassava, yuca, mandioca, yucca root, casabe, and tapioca.
It’s widely grown all over the Caribbean and is still an essential root vegetable in our diet.
However there are two varieties of Manioc:
It’s widely grown all over the Caribbean and is still an essential root vegetable in our diet.
However there are two varieties of Manioc:
And the bitter one, which cannot be eaten as a vegetable but which is used to make the Manioc flour. Pressing the root thoroughly removes the poison. The Manioc Flour is made by washing, peeling and grating the root, and then pressing out the juice and drying the meal. The flour has a coarse, mealy texture and a nutty flavour with a faint hint of acidity that can be quite distinctive.
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The flour is gluten-free and is used for breakfast with milk, to make the avocado féroce and is used in baking to make Cassave for instance.
Cassave or Kassave is a small sweet or salty biscuit made with the starch of the manioc. They are usually stuffed with coconut jam, vegetables and cheese to name a few.
Kassav is also the name of the well-known zouk band from the French Caribbean Islands.
Cassave or Kassave is a small sweet or salty biscuit made with the starch of the manioc. They are usually stuffed with coconut jam, vegetables and cheese to name a few.
Kassav is also the name of the well-known zouk band from the French Caribbean Islands.
Avocado Feroce.
It is originated from the French Caribbean Islands and is typically served as an appetizer, spread on crackers or bread as a canapé, or as a dip. Literally translated, it means "fierce avocado".
The fierceness is in reference to the hot pepper’s heat, but you can always adjust the heat level to satisfy your taste buds.
It is made with cod salt fish, Avocado and Manioc's flour, however you can always substitute the cod salt fish with crab's or spiny lobster's meat.
Manioc flour is derived from whole cassava root. The manioc flour is normally ground to a fine state and is a great source for starch and vegetable nutrients.
The fierceness is in reference to the hot pepper’s heat, but you can always adjust the heat level to satisfy your taste buds.
It is made with cod salt fish, Avocado and Manioc's flour, however you can always substitute the cod salt fish with crab's or spiny lobster's meat.
Manioc flour is derived from whole cassava root. The manioc flour is normally ground to a fine state and is a great source for starch and vegetable nutrients.
Ingredients:
1 ripe avocado
100g of fillet Cod Salt fish
50g of manioc flour
1 hot pepper & 1 mild pepper
2 branches of spring onion & Thyme
1/2 lime
1 garlic
100g of fillet Cod Salt fish
50g of manioc flour
1 hot pepper & 1 mild pepper
2 branches of spring onion & Thyme
1/2 lime
1 garlic
Preparation:
1. Remove the fillet cod fish from its original packaging.
2. Put the fillet in a pan filled with water then boil it for 10 mins. Change the water then boil for another 10mins. Soak the fillet in cold water and reserve. 3. When the fillet is cold enough, shred it with your fingers and reserve to use later. |
1. Add the hot and mild peppers and the crushed garlic.
2. Squeeze the lime in the mixture, and mix energetically. 3. Add the spring onions. And mix until you've got a smooth mixture. 4. Add the manioc flour and mix vigorously. 5. Add the fillet cod fish that we have reserved. 6. Mix the mixture firmly. |