The history of Cassava

Cassava, a root consumed by our ancestors – the slaves, was once surface in the 18th century. In various forms – pancakes, puddings, soup, kat kat or biscuits, cassava remains an integral part of Creole cuisine.

Originally from South America and discovered by the Portuguese in the year 1500, cassava produces large tubers which is then transformed into flour or semolina. In 1735, Mahe de Labourdonnais, who stopped in the Indian Ocean, transported the first cuttings to Mauritius and three years later, The East India Company sent some by the Griffon sailboat to the island of Reunion.

Description of Cassava

How is it developing? Cassava has a system of tracer roots about 100 cm long which follow with a swelling marking the preliminary tuberization. Did you know that Cassava was poisonous? And yes, tubers and cassava leaves contain cyanide, so be very careful. Therefore, it must be reduced or eliminated before consumption.

Referring to Manioc, we tend to think that it is reserved for the poor because it was the easiest food and the most available in the time of the slaves. Nevertheless, this one offers a rather interesting nutrition. Vitamins B and C, fibers used to improve digestion, cassava is an alternative food, especially for people with diabetes and for athletes.

Cassava recipe

manioc

If you want a good cassava dish for lunch or dinner, we offer you the famous Kat Kat de Manioc below:

Kat Kat de Manioc (Cassava Daube)

Ingredients:

  • 50g smoked salmon cut into small cubes
  • 100 g grated cheese (cheddar cheese)
  • A tomato cut into cubes
  • Onion cut into cubes
  • 500g peeled Cassava
  • A cup of chopped watercress
  • Two tablespoons chopped garlic
  • A tablespoon of thyme
  • Two tablespoons chopped parsley
  • Three tablespoons of oil
  • 100ml of liquid milk
  • Salt and pepper according to your taste
  • A pinch of nutmeg
  • 50g of half-salted butter

Preparation:

  1. Start by peeling the cassava. Cut them in half and boil in a casserole with salt water for 5 minutes.
  2. Remove the cassava and cut into small cubes.

Note: Be careful not to overcook or cook the cassava enough. This will allow the cassava to be able to keep their farms texture.

  1. Put oil in a pot and heat it over medium heat.
  2. Add chopped garlic and onions and let them brown for a few seconds.
  3. Take the thyme, pepper, salt, parsley, tomato, and cassava and add them to the pot.
  4. Stir it for a few seconds and add a little water. Then, cook for a minute without covering the pot.
  5. Add watercress and stir for 10 seconds.
  6. Next, stir in the smoked salmon and butter while stirring slowly just to prevent the cassava from mashing.
  7. Pour in the milk, nutmeg and cheese.
  8. Simmer for 2 to 3 minutes before removing from heat.

And behold, serve yourself while it is still hot with slices of plain bread or slices of garlic bread.

Why not a dessert or a small dish to taste?

Cassava Pudding

poudine manioc

Ingredients for 4 persons.

  • 4 eggs
  • 1 kg of cassava
  • 150 g of brown sugar
  • 200 g of butter
  • 500 ml of milk
  • 3 tablespoons rum (optional)
  • 1 sachet of baking powder
  • 1 sachet of vanilla sugar

 

Preparation:

  1. Peel the cassava and wash it
  2. Then take the cassava roots and grated them very finely
  3. Take the cassava and macerate twice in a pot filled with water for 20min. It is especially important to be careful with the residue that will be at the bottom of the pot. This is the cyanide that was present in the tubers and leaves of cassava. By simmering in water, the amount of cyanide present in cassava is substantially reduced and becomes fit for human consumption.
  4. Take a dish towel and squeeze the grated cassava.
  5. Take the eggs and beat them with the sugar until this mixture whitens.
  6. Stir in the softened butter while continuing to beat the mixture.
  7. When the mixture is well mixed, add the milk, rum and vanilla sugar.
  8. Finally, add the grated cassava with the yeast packet.
  9. Take some butter and put it in the cake mold so that it does not stick to the mold at the end of cooking. If you have parchment paper, you can also spread it in the mold instead of the butter.
  10. Pour in the dough and put it in the oven for 45 minutes.
  11. Take a sheet of aluminum and cover the mold. When the cassava cake is sufficiently cooked inside, remove the paper so that it can brown a little. You can turn off the oven as it is still hot and the gilding will only last a few minutes.
  12. When it is golden enough to taste, remove it from the oven and let it cool.

If you want to discover more cassava recipe, come spend a holiday in Seychelles, Mauritius or Reunion. If you visit Seychelles, there are fabulous hotels in Mahé while in Mauritius, the hotels of Flic en Flac will make you dream. Finally in Reunion, there are beautiful residences in St Gilles.