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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
Tapioca is an underestimated Root - a family favourite, a food loved by every Keralite. Looking away from the region I have found Tapioca based dishes here in Malaysia & Thailand. Wider enough, Tapiocas are popular in the Caribbean and Latin Cuisines too. Tapioca/Cassava is one of the earliest domesticated plants, it has been cultivated for more than 120 000 years. It is believed to have been migrated from South America to other parts of the world. Travelled to Africa, Europe and Asia along with Portuguese and Spanish Sailors.
At the end of 19th century, there was a drastic famine in South India. Then the king of Thiruvithangoor of Kerala imported this root from Sri Lanka. As it was brought into India by the Portuguese Sailors in Ships. It inherited its name - Kappal Kizhangu /Kappa Kizhangu, where Kappal means Ship and Kizhangu means Root in Malayalam & Tamil. Locally(in Malaysia) they sell Tapiocas alias Ubi Kayu, freshly harvested from the farms on roadsides. Those tapiocas are always starchy and of perfect texture when cooked. I always wonder about the perfect Tapiocas we get around in our area.
Well, whatsoever Tapioca/Cassava/Yuca or colloquially Maravalli or Kappa or Kuchi Kizhangu or Poola Kizhangu or Maracheeni in South Indian languages, is a long tuberous root rich in Carbohydrates and low in Fat. It should be cooked before eating. It is widely used in making different dishes right from a simple stir-fry to a delectable dessert. Tapioca is also made into Tapioca Flour and Tapioca Pearls. Which are widely used in various recipes.
Tapioca - my father has a funny story behind the name. He says, while an English Man was roaming about in Kerala, saw a native digging the soil, and he happened to ask him what he was doing? The native said I am searching(Thappi Nokkua) for Maravalli/Kappa. Though English Man couldn't understand a word the native said, he waited to find what he was doing. And finally, when he pulled out these Tapioca roots from the soil, he thought that the native had said something like 'Thappinokkua' for the root and hence he named it 'Tapioca'. He has many such stories for local produces like Bird's eye chillies, Coconut, Ground nut, Jackfruit etc., and how they came to be known so, in English. Maybe these funny anecdotes were popular locally those days, or I am not sure whether these anecdotes were the funny way, my father used to teach us the English names of local produces when we were kids.
Tapioca has a special place in Kerala Cuisine, it is a delicacy of every Malayalee. It is considered to be a staple food of Kerala. Kappa and Meen Curry, Kappa Puzhukku and Porridge, or just Kappa puzhungiyathu (steamed) along with pounded Shallots & Chillies Chutney(mulagu chalichathu), or a simple Kappa Ularthiyathu, and even you can go to the extent of converting it into an utter delicacy Kappa Biriyani, all taste heavenly. Tapioca has become a staple food of Keralites since early days. Tapioca has a close relationship with any Malayalee, it is one staple food at home, and it has a never-ending link to our family. Years back, sometime in the 1930s, It is said that my husband's Grandparents lived on just Tapioca during a flood which they survived (maybe it was the Great Flood of 99(1924) which devastatingly lasted for almost 3 weeks and claimed thousands of lives). Among the gloom and the water, they had escaped to a high region, where they lived without any food and water for nearly a week. Raw Tapiocas was their only available food.
My parents would always plant a batch of Tapioca in their backyard. Steamed Tapiocas are always a treat at home, and it was one teatime snack catered at my grand mother's place. Eating them with Mulagu Chalichathu or Fish Curry is a delicacy. Soft and starchy steamed tapiocas can be used to prepared stir fries, Kappa Ularthiyathu, Kappa Puzhukku, Kappa Biriyani, Tapioca Chips, Tapioca Vadais, etc., And can go along to make simple desserts like Tapioca Kuihs, Bibingka, Montad Chuame(Tapiocas in Coconut Milk) etc., & etc.,
For more Recipes with Tapioca, Click here...
Tapioca/Cassava roots, peels, and leaves contain cyanogenic glucosides that are toxic. It should never be eaten raw. The variety typically sold is sweet cassava, and its cyanide content is removed by peeling., soaking and discarding the water used for cooking the tuber. The root is gluten, grain, and nut free, making it a potential food substitute for people with allergies.
HOW TO CLEAN AND COOK TAPIOCA/CASSAVA/YUCA
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
How to Select and Store Tapioca/Cassava
- Select those that are firm and free from blemishes or soft spots.
- The roots should have a clean fresh earthy smell and snowy white center when cut open.
- The root shouldn't look dried-out.
- The best way to check if the root is still good is to break off the end of the Tapioca/Cassava.
- If the flesh has black specks, lines, or any discoloration, it should be discarded.
- Rotten or decaying Tapioca/Cassava has soft brown spots and a putrid smell.
- Unpeeled tapioca/cassava should be stored in a cool, dry place like the pantry.
- It can be covered and stored in the refrigerator, where it will last for a week.
- Once the tapioca/cassava is peeled, it will last two to three weeks in the refrigerator.
- Keep it in a container covered with water, and change the water every two days.
- Tapioca/Cassava can also be frozen for about 3 months.
- Personally, I suggest storing it for a longer time only if you cannot get hold of these easily. They are best when eaten fresh.
- Cooked Tapioca/Cassavas can be stored in refrigerator for about 4-5 days.
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
How to prepare Tapioca/Cassava
- Before using Tapioca/Cassava, it needs to be peeled, cut, and cooked.
- Best tool to peel a Tapioca/Cassava is a sharp knife, rather than a peeler.
- Tapioca/Cassava has thick skin and protective wax coating. So a vegetable peeler is not a suitable tool.
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
Peel the Tapioca/Cassava:
- Before peeling, the Tapioca/Cassava should be rinsed.
- Then cut off the ends. Slice the root into small portions into 2-3 inch segments.
- It is easier to peel the smaller portions, rather than the whole root.
- Then gently peel off the skin completely, using a knife.
- You can also use your fingers to help pull off the brown skin and the first pinkish-white layer.
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
Cut Out the Core:
- I usually remove the core before cooking.
- Alternatively, you can cook the Tapioca/Cassava first and then remove the core.
- Cut off the sliced Tapioca Roots into halves through the mid rib, which would expose the core.
- Cut off the inner corner of each Tapioca/Cassava wedge to remove the woody core and discard it.
- The tapioca/cassava is now ready to be used in a recipe or stored for future use.
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
Soaking Tapioca/Cassava:
Though it is optional, soaking also helps to remove the toxins present in the root. Can soak the Tapiocas in ample of water overnight or atleast for a few hours. Before cooking, discard the water used for soaking.
HOW TO COOK TAPIOCA/CASSAVA/YUCA
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
In a Saucepan (Boiling Method)
- Peel the tapioca and wash it.
- Then cut it into pieces of the desired size.
- Clean & wash it for a couple of times. Wash it well until the water is clear.
- Can soak the Tapiocas in ample of water overnight or atleast for a few hours(optional).
- Before cooking discard the water used for soaking.
- Fill a large pot with enough water to cover the Tapioca/Cassava.
- Add salt and turmeric powder to the water.
- Bring it to a boil.
- Reduce the flame to medium-low.
- Cover & Cook the Tapiocas until the pieces turn soft.
- Cook to your desired consistency(Soft, slightly firm or mushy) & to suit for the recipe you are using the Tapiocas.
- Drain and discard the water.
In a Pressure Cooker
In a Steamer(Steam Cooking Method)
*I wouldn't suggest this method. As It is always preferable to cook Tapioca with ample of water & then discard the water used for cooking. Also, this method takes a long time to cook.
Deep Frying:
- Deep-frying is one method used to cook Tapiocas.
- Deep frying is the method used while making Tapioca Chips.
- Sliced or thin strips of Tapioca/Cassava are deep-fried in oil, until it turns crunchy.
- Season it with Salt & Red Chilli Powder.
- Tapioca Chips happens to be one addictive snack.
Sun-dried:
- Tapiocas are cleaned, sliced and then sun-dried and stored for a longer time.
- Unnakka Maravalli/Kappa that's dry tapioca, can be stored for a longer time.
- Dried Tapiocas need to be soaked for at least 6-8 hours/overnight.
- This is to soften the dried tapiocas and makes it suitable for cooking.
- Cook accordingly and use it to convert it into your preferred recipe.
Should we add Salt & Turmeric while cooking Tapioca/Cassava?
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| HOW TO CLEAN AND COOK TAPIOCA/CASSAVA |
Some cooks add salt to the cooking water when cooking Tapiocas/Cassava. The choice is for what kind of dish you are using the tuber. Adding Salt to Tapiocas(while cooking) while using it in savoury dishes makes a significant impact. It is rather hard to infuse salt into the root otherwise. And adding Turmeric is purely optional. Add only if you are using the root in a savoury dish. Turmeric acts as an anti-bacterial agent.
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Important : Food Safety
- Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
- So peel and wash it thoroughly with enough water.
- Also, can soak them in water overnight and then discard the water and wash them again before cooking.
- Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
- These steps ensure that the little amount of toxin present in it are removed.
*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated
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