Cassava or "kamoteng kahoy" or "balanghoy" is a woody shrub commonly grown in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world.
The flour made of the roots is mainly prepared as a dessert. It is also steamed and eaten plain. Sometimes it is steamed and eaten with grated coconut. The most popular dessert is the cassava cake/pie, which uses grated cassava, sugar, coconut milk, and coconut cream.
Here is another recipe made out of cassava which i'm sure you would also like.
Ingredients:- 1 kilo cassava
- 1 tsp. vetsin
- 2 1/2 tsp. barbecue spice (for flavoring)
- 3 tbsp. and 1 pinch salt
- 9 1/2 cups water
Procedures:
- Wash cassava well, peel and slice very thinly.
- Soak in 2% salt water with flavoring.
- Spread on a tray and steam for 5 minutes.
- Dry in a solar drier at 60°C for 5 hours.
- Seal in plastic bags until ready for frying before serving.
