The mashed cassava

One of our native snacks is the mashed cassava. It is easy to make as long as you have the ingredients that are native to a tropical country. First is the cassava that should be peeled before boiling. Next is the grated coconut. You have to extract the milk of the grated coconut but leave a small portion for the mixture. After boiling, it is the time to mash the cassava together with the coconut milk. Also at this time you have to add the sugar and the rest of the grated coconut. It is that simple and you already have the mashed cassava for a healthy snack.

The cassava is a tuber that the edible part grows under the ground. It is harvested after 6 months from planting. The best advice to cook cassava is to peel it and soak it in water for at least 30 minutes. That is to remove potential toxin. At least you are doing yourself a favor by having a safe cassava in the stove.

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Written by Alex Socorro

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