Placali Manioc/Cassavedough/Watafufu 16 x 1200 gr-CI

Originating from South America, cassava has a rich history dating back thousands of years. Indigenous communities in the Amazon rainforest were among the first to cultivate and utilize cassava, recognizing its adaptability to diverse climates and soils. Over time, cassava spread to Africa, Asia, and other tropical regions, becoming a fundamental part of local cuisines. One of the most remarkable features of cassava is its culinary adaptability. It can be prepared in various forms, each offering a unique taste and texture. In many regions, cassava is a dietary staple consumed in the form of cassava flour, boiled or steamed tubers, or processed products like tapioca. Additionally, cassava is a key ingredient in diverse dishes, ranging from savory stews to sweet desserts. Cassava flour, a gluten-free alternative. It is made by grinding the dried root into a fine powder, creating a versatile ingredient for baking. Cassava flour is used to make bread, cakes, and pastries. Derived from cassava starch, tapioca pearls have become a global culinary sensation. These small, chewy pearls are used in a variety of desserts, bubble teas, and puddings. Fermentation is another method employed in cassava processing, resulting in products like garri in Africa or tape ketan in Indonesia. Cassava is celebrated not only for its culinary contributions but also for its resilience and sustainability in agriculture. Thriving in marginal soils and requiring relatively low inputs, cassava is a valuable crop for smallholder farmers, contributing to food security and economic stability in many regions.