Getting to the root of Cassava’s goodness Royal Gazette By Cathy Stovell The root of Chistmas: Cassava is traditionally grated and eaten as a pie at Christmas in Bermuda. Pictured, farmer Brian (Gabre) Swan harvests a local crop. Edible leaves: The leaves of the cassava plant, despite being milky, …and more »
Posts Tagged ‘cassava’s’
Cassava in the News: Getting to the root of Cassava’s goodness
Posted by Agro2 on December 20th, 2011
Posted in Cassava News 
Tags: cassava, cassava's, Gazette, Getting, goodness, News, root, Royal 
No Comments »Yuca is not Yucca
Posted by Agro2 on January 10th, 2011
At Agro2, cassava, or yuca, is our business. As such, we’d like to clear the record about a very ubiquitous misconception about the manihot esculenta plant that we’ve seen all over the internet: yuca is not yucca. Yuca is actually a genus in the agave family and covers a whole range of plants that cannot be baked into pie, pone or any other delicious treats. Once and for all, let’s examine the difference between these two equally lovely, but entirely different plants.
Posted in Agro2 Updates, Cassava News Tags: cassava, cassava's, esculenta, manihot, pie, pone, root, starch, varieties, yuca, yucca No Comments »Cassava in Any Other Language Tastes Just as Good
Posted by Agro2 on November 30th, 2010
When one works cassava on an international scale, the different names you encounter can get confusing. Recently when speaking with a consultant about our project, she told me she was unfamiliar with the root, until I found the correct name.
“Cassava…” I said. She was nonplussed. “Yuca, Manioc…” “Ah! Mandioca!” she replied. “Yes, I know it well.”
So that this never happens to any of our readers, we’ve compiled a list of names for cassava by country.
Posted in Agro2 Updates, Cassava News Tags: apku, balanghoy, boba, cassada, cassava, cassava's, cassave, cu san, ege, kamomteng kahoy, kappa, kingkong, kyassaba, mandioca, manioc, mansapparrang, mushu, pondu, ugburu, yuca 2 Comments »Cassava Recipes from Agro2: Chocolate Cassava Cake (Cake de Yuca)
Posted by Agro2 on September 9th, 2010
Cassava’s got many uses, from entrees to sides to desserts. Today’s recipe is our only one of all the cassava recipes that incorporates chocolate, making it the perfect blending of two plants that are native to South and Central America. The recipe, from Cooking Diva, is truly one-of-a-kind. Cooking Diva definitely gives our favorite root the appropriate props, and notes something that we found extremely interesting, that:
Cassava Recipes from Agro2: Tapioca Pudding
Posted by Agro2 on August 26th, 2010
Tapioca is defined by Dictionary.com as “a food substance prepared from cassava in granular, flake, pellet (pearl tapioca), or flour form, used in puddings, as a thickener, etc.” The cassava’s root is highly starchy and can be used for glue, etc., but is decidedly gelatinous, making it an excellent substance for pudding. This is one of the more popular cassava recipes, and can be found all over the world, from London to Rio de Janeiro.
Posted in Cassava Recipes, Desserts Tags: cassava, cassava's, pudding, recipes, root, tapioca No Comments »
