Cassava – the Inconspicuous Tropical Tuber

Maniok - die tropische

While the vegetable is still relatively unknown in Germany, cassava is very widespread in Mozambique and many regions of Africa and is an important staple food. The tuber contains twice as much starch as potatoes and can be used in a variety of ways. Since cassava is naturally gluten-free, cassava flour, also known as tapioca, can be used as an alternative to wheat flour.

The tropical potato’s name is as varied as its methods of preparation. Other names include mandioca, yuca or cassava.

The inconspicuous root vegetable contains magnesium, vitamin C and is rich in manganese. Cassava can be fried, boiled, deep-fried, served as a dessert or even salty in the form of chips. However, raw, the cassava tuber is poisonous.

Cassava Dessert

This is one of the tastiest traditional Mozambican desserts. You can learn how to prepare it here.

  • 500 g of cassava, in small pieces
  • 500 ml of water
  • 1 large coconut
  • 200 g sugar
  • 2 cinnamon sticks
  • 4 pieces of cardamom

Fresh Homemade Coconut Milk

Put the flesh of the coconut and a cup of water in a blender and blend until you have a white liquid. Now place a clean kitchen towel over a bowl, put the coconut mixture on top and squeeze the water through the towel into the bowl as best you can. The coconut milk is ready.

  • Bring the peeled cassava, cut into bite-sized pieces, to a boil in a pot, together with the cinnamon and cardamom. Let it boil until the water has completely evaporated.
  • Add the coconut milk, which should already be prepared. Let it boil for about 10 minutes, stirring constantly.
  • Lastly, add the sugar.
  • Put the ready cooked cassava dessert in a baking dish and put it in the refrigerator.
  • Serve cold. Sprinkle with cinnamon powder if desired.

Have fun trying it out and enjoy!



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