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RD/LD
Joined: 13 Dec 2006
Posts: 88
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 Posted: Mon Nov 12, 2007 11:14 am Post subject: Cassava Root |
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I was recently on vacation in Miami and discovered a new gluten-free food/starch called Cassava Root. It's also known to many as "Yucca" in Spanish. (similar to tapioca)
The husband and I decided we wanted to experience authentic Cuban food and was referred to a cute little Cuban cafe off a block of the famous Lincoln Ave open mall area in South Beach. The Cassava root came as a side dish with my meal of perfectly grilled shrimp, black beans and rice. It was boiled and soft just like a potato but with more fiber. It had a very mild taste like a potato and was served with sauteed onions in a liquid, buttery type sauce. I wouldn't exactly call it a gravy, it was very watery.
When I got home I decided to do a little research on the root vegetable and wondered why this little tasty tuber wasn't popular in the US. Well, I discovered the little root was also poisonous if not cooked properly.  Believe or not the little tuber contains natural occurring cyanide and needs to be boiled for a long time or soaked for 3 days. It also grows only in the tropics.
But for anyone looking for a change of starches, it's also available in as a flour for baking. I was also amazed at the amount of calcium it contained...100mg per serving.
For more info about Cassava root see this link at Wikipedia.
http://en.wikipedia.org/wiki/Cassava
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Debra,
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1451
Location: GF Kitchen
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| Posted: Mon Nov 12, 2007 11:35 am Post subject: |
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Sounds like you had a wonderful time. I think that I will pass on trying to cook this one myself. I can just see me now, "But Mr. Policeman, I really did love MrP and my MIL" 
We lived in Gitmo for 3 yrs. We never had the yucca served to us. Now I guess I know why.
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RD/LD
Joined: 13 Dec 2006
Posts: 88
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| Posted: Mon Nov 12, 2007 1:15 pm Post subject: |
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LOl....Tapioca is dried processed Cassava root, so if you've had tapioca pudding or used tapioca flour I guess you've had cassava root.
Mrs. P, 3 years in Gitmo, very interesting...did you ever get local foods at all?
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Debra,
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mrsppmrxky
Joined: 09 Oct 2004
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Location: GF Kitchen
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| Posted: Mon Nov 12, 2007 1:19 pm Post subject: |
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We had a small Cuban restuarant, but nothing really to brag about. We mostly had small American type places to dine. Not counting the dining halls that dependants were allowed to use on Thanksgiving and Christmas.
The base is really tiny. We were there when the Haitian crisis started. We left in '92.
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aklap
Joined: 02 Oct 2004
Posts: 8317
Location: WI, USA
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| Posted: Mon Nov 12, 2007 3:30 pm Post subject: |
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Hey Deb,
One needs to look no further than Chebe for Yucca, cassava, tapioca,manioc, what ever it's called  Yes, us Chebe 'za Whores tend to like it! I outta know cuz evidently I'm the President. It's a good thing VP TEC stands along side me in the Chebe 'za Whores of America Club... LOL!!
Thanks for the Travel log!! Hope you had a great time 
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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nancw
Joined: 04 Oct 2006
Posts: 779
Location: Denver, CO
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| Posted: Mon Nov 12, 2007 4:38 pm Post subject: |
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| aklap wrote: | Hey Deb,
One needs to look no further than Chebe for Yucca, cassava, tapioca,manioc, what ever it's called Yes, us Chebe 'za Whores tend to like it! I outta know cuz evidently I'm the President. It's a good thing VP TEC stands along side me in the Chebe 'za Whores of America Club... LOL!! |
As a recent convert to the superiority of Chebe, I respectfully request a title as well. I find myself making up 5 personal crusts from each package - restraining myself from eating a pizza/day, and experimented with making crackers last night. Yumminess abounds!
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Nance
gluten, dairy, soy, rice, yeast and 99% grain-free |
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RD/LD
Joined: 13 Dec 2006
Posts: 88
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| Posted: Mon Nov 12, 2007 7:02 pm Post subject: |
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| aklap wrote: | Hey Deb,
One needs to look no further than Chebe for Yucca, cassava, tapioca,manioc, what ever it's called Yes, us Chebe 'za Whores tend to like it! I outta know cuz evidently I'm the President. It's a good thing VP TEC stands along side me in the Chebe 'za Whores of America Club... LOL!!
Thanks for the Travel log!! Hope you had a great time |
Wow, Chebe "is" made from cassava root, tapioca, manioc, yucca or whatever the heck you want to call it. How confusing is that, every country it grows in calls it something different. I object!
Al as president of Chebe 'za Whores of America club- I propose you come up with the official name for "Cassava, tapioca, manioc, yucca... ingredient" so further confusion is avoided for Celiacs all over the world
All in favor say....
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Debra,
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2382
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| Posted: Mon Nov 12, 2007 7:10 pm Post subject: |
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As the VP of Chebe 'Za Whores of America I feel it necessary to let you all know that Chebe refers to the tapioca substance as manioc. The label suggests there are two types used in the All Purpose Mix.
Nancw,
If you're getting 5 personal pan 'zas out of one Chebe mix I think you'll have to reapply for a title again next year. You, my pizza light weight, need to increase you 'za intake!
She who is proud to be a Whore |
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RD/LD
Joined: 13 Dec 2006
Posts: 88
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| Posted: Mon Nov 12, 2007 8:13 pm Post subject: |
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| The Edifying Conscience wrote: | As the VP of Chebe 'Za Whores of America I feel it necessary to let you all know that Chebe refers to the tapioca substance as manioc. The label suggests there are two types used in the All Purpose Mix.
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TEC, help me understand why you think there are two different substances (manioc, cassava root, tapioca, yucca) in the ingredient list- they're are all from the same tuber root.
Manioc is the Portuguese name for the plant
Yucca is the Spanish/Latin America word for the root
Tapioca/Cassava is the English version, well maybe Cassava is African I'm not really sure.
Here's what the package says:
INGREDIENTS: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free salt, cream of tartar, sodium bicarbonate.
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Debra,
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aklap
Joined: 02 Oct 2004
Posts: 8317
Location: WI, USA
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| Posted: Mon Nov 12, 2007 8:20 pm Post subject: |
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Hmmm, I see starch and I see flour...
I never noticed this before. To my knowledge, tap starch and tap flour are one in the same. Also to my knowledge starch is an extract and flour is ground up.
The modified starch probably has to do with what modified starch does - it's modified to change it properties under heat or cold.
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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aklap
Joined: 02 Oct 2004
Posts: 8317
Location: WI, USA
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| Posted: Mon Nov 12, 2007 8:26 pm Post subject: |
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You gals are way too funny!! Thank you for giving me a very needed laugh tonight. Thank you from the bottom of my heart.
I've been very stressed the past couple of months and yesterday it was ratcheted up another level. Wed. night it will go up again...
In the mean time I will not shirk my duties of El Presidente'. 1st order of business: Unify the name. 2nd order of business: Get Nance to increase her Chebe intake. She's obviously delirious from her Chebe Deficiency. Poor girl! SOMEBODY GET ME THE CHEBE CRASH CART STAT!! LOL!!
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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nancw
Joined: 04 Oct 2006
Posts: 779
Location: Denver, CO
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| Posted: Mon Nov 12, 2007 9:30 pm Post subject: |
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| aklap wrote: | | In the mean time I will not shirk my duties of El Presidente'. 1st order of business: Unify the name. 2nd order of business: Get Nance to increase her Chebe intake. She's obviously delirious from her Chebe Deficiency. Poor girl! SOMEBODY GET ME THE CHEBE CRASH CART STAT!! LOL!! |
LOL! So keeping my Chebe intake to 3 small pies/week isn't enough to earn a title? Oh well, I've only been using it for about 6 weeks. I'll let you know when I'm up to true 'ho status. If it's any consolation, I was a pizza and beer champion in my previous (non-GF) life.
How about this for a name: Matavayuc? That doesn't make it sound very appealing, though.
PS: Hang in there Al! We need you El Presidente! Don't go into hiding and denial like ol' what's his name in Cuba.
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Nance
gluten, dairy, soy, rice, yeast and 99% grain-free |
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RD/LD
Joined: 13 Dec 2006
Posts: 88
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| Posted: Mon Nov 12, 2007 10:42 pm Post subject: |
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| aklap wrote: | | SOMEBODY GET ME THE CHEBE CRASH CART STAT!! LOL!! |
Whoa boy....just one minute! We now have to add Dr. Al El Presidente to your title if you're going be speaking stat verberish now. Geesh give him a title and he already wants a promotion..
So Al I hope whatever the reason you're stressing clears up and drifts away, I'll be keeping my fingers crossed and hoping things work out for you.
Nanc, don't worry according to the RDA for 'za it's considered fat soluble so your storage form is probably good.
I second Matavayuc as the new official ingredient of cassava root in the USA.
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Debra,
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2382
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| Posted: Tue Nov 13, 2007 10:40 am Post subject: |
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| RD/LD wrote: | | The Edifying Conscience wrote: | As the VP of Chebe 'Za Whores of America I feel it necessary to let you all know that Chebe refers to the tapioca substance as manioc. The label suggests there are two types used in the All Purpose Mix.
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TEC, help me understand why you think there are two different substances (manioc, cassava root, tapioca, yucca) in the ingredient list- they're are all from the same tuber root.
Manioc is the Portuguese name for the plant
Yucca is the Spanish/Latin America word for the root
Tapioca/Cassava is the English version, well maybe Cassava is African I'm not really sure.
Here's what the package says:
INGREDIENTS: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free salt, cream of tartar, sodium bicarbonate. |
It's always been my understanding that tapioca flour, tapioca starch, tapioca starch flour were/are the same thing. That's why I thought it called for two varieties.
Because I was lazy last night and didn't get off of my butt to look at the label I didn't remember that the other manioc product was modified. The modified version is likely Expandex. Now that I'm familiar with Expandex I'll have to try making the recipe from scratch again. |
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