We are well aware of our favourite breakfast made with sago/ sabudana/ tapioca pearls, the great sabudana khichadi! You must have wondered what these pearls made of? I have heard questions like "are sabudana seeds of plant?" Or "can you show me sabudana pods?" Actually, sabudana is a processed product of root of cassava plants.
Cassava is a nutty flavoured root vegetable and is considered a staple food of many countries. Thanks to its unique ability to withstand difficult growing conditions and a high calorie density. It's a one of the most drought resistant crops. Cassava is a versetile vegetable as it can be cooked and used in a variety of ways and a variety of products.
Now let's see it's nutritional qualities..
1. High in calories (a good source for drought prone areas)
2. Free from gluten (those who have gluten intolerance can consume)
3. Rich in vit C (boosts immunity, helps in collagen formation)
4. Rich in copper (helps in neurotransmitter synthesis, energy production and iorn metabolism)
5. High in resistant starch ( this bypasses digestion in small intestine, so does not release glucose. And then in large intestine, it's fermented by gut bacteria to improve gut health) so it reduces risk of obesity and type 2 diabetes.
We have seen many good reasons to have cassava, actually better if we consume in it's unprocessed, root form. Although, I must tell you that this root MUST be prepared correctly before eating.
Raw cassava contains cyanogenic glycosides and can cause cyanide poisoning (if eaten raw cassava in large amount) , and is associated with impaired thyroid and nerve function, paralysis, organ damage or even death. Though cases of cyanide poisoning due to cassava are rare, it's still important to cook it properly.
Let's see how to prepare cassava safely and enjoy it's unique taste and goodness....
1. Peel the root.
2. Slice/ cut into small pieces
3. Soak in water
4. Boil or fry till tender. (10 - 15 min)
5. Pair it with protein.
Cassava is made into chips, used in curries, as flour, in crackers, processed into sago.
The best version I prefer is fry the pieces and sprinkle some salt, papper and enjoy as side dish!
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