Manioc
The manioc comes from Brazil and Southwestern Mexico. It is a
staple in the diet of many countries including Africa, Asia, South
and Central America.
The manioc has an elongated, conical or cylindrical shape; it measures 20 to 40 centimetres long and is covered with a brown bark. The flesh of the manioc can be white, yellow, pink or red.
Though there are several varieties, there are only two
categories: the sweet manioc and the bitter manioc, depending on
the cyanohydrin content.
It is the very rich starch of the bitter manioc that is processed
to make tapioca.
- Choose a firm manioc that shows no sign of mould or stickiness.
- The thick skin of the manioc should show very little damage and emit a pleasant smell (not strong).
- Peel, cut or grate the manioc and soak in cool water.
- Cover and boil in a large quantity of water.
- Serve the sweet manioc like you would a potato or sweet potato. The manioc can replace both the potato and the sweet potato in most recipes.
The manioc is available year-round in the produce section of your local METRO supermarket.
The manioc is higher in calories than the potato because it is richer in carbohydrates.
It is an excellent source of :
- Potassium
- Vitamin C
- Iron
- Magnesium
It is also a good source of :
- Thiamine
- Vitamin B6