Leroy Said:Anyone know a good cassava cake recipe?
We Answered:Here you go....
This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.
2 hours 1 hour prep
2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks
Preheat oven to 325Â° f.
In large mixing bowl combine cake ingredients.
Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes.
Cool cakes completely.
Slice each cake into 24 equal squares.
Frank Said:do anybody know any recipes for using cassava for vegetarian?
We Answered:Here are three recipes- a Dessert, a snack or appetizer and a main dish- enjoy all. If you search for cassava or yuca- same thing
1 pkg. Cassava, shredded
1 coconut, shredded
1 c. milk
1 c. condensed milk
Preheat oven for 5 minutes at 375 degrees. Mix Cassava and coconut with 1 cup of milk. (8 x 10 inch pan). Bake the mixture for 30 to 35 minutes. Take it out from the oven. Beat 1 egg with 1 cup of condensed milk. Pour it evenly on top of the baked Cassava. Put the mixture back in the oven and bake it again for 20 minutes. Let it cool, then slice as desired.
Yucca (cassava) Fries
1 yucca root (approx 6-7inches long)
Oil (Olive or Canola â€“ enough to generously coat a frying pan)
Salt and Pepper
Peel the yucca root using a peeler and cook in boiling water for 15 minutes or until you can stick a fork comfortably into the yucca. Make sure it remains somewhat firm; you do not want to over cook the yucca and have soggy fries.
Drain the water and let the yucca root cool until it is comfortable to handle. Cut it in half, lengthwise, and then into small fries approx 3 inches in length and Â½ inch thick (or thinner if you wish).
Generously coat the bottom of a frying pan with oil and let heat for 2 minutes. Submerge the fries in the oil and cook for about 5 minutes or until golden. I suggest cooking the fries in batches so they do not stick together. Allow enough space between the fries when cooking, as I found they easily got stuck together. After about 5 minutes or until the desired goldenness has been reached, remove the fries from the pan and let cool on a paper towel. I actually used a cookie cooling rack, with a paper towel laid over the top, to absorb the excess oil. Sprinkle with salt and pepper, serve and enjoy!
Yucca with Garlic Sauce
1 pound yucas (peeled and cut into 1 inch chunks)
1 to 2 large onions (thinly sliced)
1/4 cup orange juice
1/4 cup lime juice
1 tablespoon cilantro (chopped)
6 garlic cloves (minced)
1/4 cup olive oil
orange wedges for garnish
1. Boil the yuca in salted water until tender, about 30 minutes.
2. Drain the yuca, set in serving dish, and set aside.
3. In a bowl, combine the onions, orange juice, lime juice, cilantro, and garlic.
4. In a heavy pan, heat the olive oil until hot. Pour hot oil over the yuca.
5. Garnish with orange wedges.
Ernest Said:Recipe to Liberian Cassava Leaf (and only Liberian Cassava Leaf) please?
We Answered:Liberian Cassava Leaf soup
2 & 1/2 to 3 lb chicken or meat (cut as desired)
1 pack cassava leaf (or more if desired)
Salt & Pepper to taste
1/3 red palm oil (or more if desired)
2 level teaspoons tomato paste
2 meduim chopped onion
Wash leaves and chop meat/chicken, blend pepper and onions until paste is formed.
Add oil to pot and heat and add blended pepper and onion mixture. Saute for 5 minutes then add tomato paste. Saute mixture for 5 more minutes then add beef/chicken and stir for about 5 minutes.
Add water and cassava leaf. Boil for about 15 minutes, then simmer until done.
Serve with rice or favourite side dish.
There are several variations of the recipe for cassava leaf. Find another version below:
2 cups of Palm oil
4 bunches of cassava leaf
2 chicken bouillon cubes
Handful of bitter balls ( pepper) to taste
Â½ pound of fresh meat
1 large onion
Â½ cup or 1 dried fish
Â½ cup dry meat
Beat and grind cassava leaf with peppers and onion. Put dry fish, and fresh meat in a pot of water and Season with salt to taste. Let boil until water is completely dry, then, add palm oil and stir cassava leaf in for oil to go all the way through. Let simmer for 10 minutes and serve.
Raul Said:cassava root recipes please?
We Answered:The toxicity of the cassava root depends on its variety. There are 2 currently cultivated varieties of cassava root - the "sweet" kind, composing around 20 mg of cyanic toxins per kg and the "bitter" variety, which may contain up to 1g of cyanide per kg. (40 mg is sufficient to kill a full-sized adult cow.) The safest way to consume cassava root is to boil it as you would a potato (at least 45 minutes, or until the root is tender), and then let the peeled, boiled root rest for at least 5 hours, to allow the cyanide to be broken down to hydrogen cyanide gas and disperse in the atmosphere. This will help reduce the toxins by at least 87%. Cassava is very tasty and is used in many regions: Cuba (where it is called yucca),, Haiti, the Dominican Republic, Jamaica, in fact the entire Caribbean, as well as Central and South America. Cassava flour is typically sold as tapioca. You can also deep fry the Cassava root (after boiling of course), and substitute the fried cassava root for chips. Hope this info helps. Here's a link to fried yucca to try as well: http://nikas-culinaria.com/2006/01/29/yuâ€¦
Jim Said:How do you make muchines de yuca or cassava balls?
We Answered:Bolitas de yuca (Cassava balls)
1 kg (2.2 lb) of cassava
2 tablespoons of butter, at room temperature
1/4 cup of parmesan cheese
1-2 egg yolks, slightly beaten
Mozzarella cheese, in little cubes, to stuff the balls (optional)
2 teaspoons of yellow chili/pepper in paste (see the link)
8 leaves of basil
Peel the cassava, cut in medium pieces and put in a pot covered by water. Boil and cook until it gets soft and tender.
Strain. Add the butter, the parmesan cheese and the yolks. Knead until get a soft puree; mix well: the puree must be thick.
Take a portion in your hands a make a little ball. You can put in the center of each ball a piece of mozzarella cheese. Pass the cassava balls by flour and refrigerate for a couple of hours.
Heat oil in a frying pan. When the oil is hot, fry the cassava balls. The oil must be always hot to get the balls browned without melting the cheese inside.
You can serve with the Huancayo-style cream, used in the papas a la huancaina.
Optional: Before frying the cassava balls, when you get the puree, you can add yellow chili/pepper in paste. When youâ€™re stuffing with cheese, you can put a little piece of basil too.
Youâ€™ll get, more or less, 30 cassava balls.
Kathy Said:Recipes from Ghana?
We Answered:***Banana Ghana***
8 medium banana, cut in half lengthwise and then crosswise
1/4 cup sugar
1 teaspoon cinnamon
1 cup orange juice
2 tablespoons apricot extract
3 tablespoons shredded coconut or chopped peanuts
1/2 cup sour cream (optional) or low-fat sour cream (optional)
1 tablespoon sugar (optional)
1) Preheat oven to 350 degrees.
2) Combine 1/4 cup of sugar with cinnamon in a shallow bowl. Roll banana pieces in cinnamon sugar and place in a 9 inch ovenproof dish.
3)Mix orange juice and brandy together and pour into dish with the bananas.
4) Bake 20 minutes, periodically basting the bananas with the juice.
5) Remove bananas from oven and sprinkle either coconut or peanuts on top.
6) If you like, mix together the sour cream and tablepoon of sugar. Serve on side as an optional garnish.