7 surprising uses of cassava you need to know is about a popular root tuber in West Africa. Under the rich, sun-kissed soil thrives a humble root that has sustained communities for generations. This resilient tuber, known scientifically as Manihot esculenta, is more than just a crop; it’s a cornerstone of culture, cuisine, and economic vitality.
CASSAVA BY-PRODUCTS
1. Chips
Cassava chips are generally processed by a cassava slicer. It is produced by different cassava slicers with different uses. The chips can be processed, eaten as food, or processed into other foods. It is also used for processing animal feed, bio-organic fertilizers, and certain industrial products.
2. Starch
Cassava contains a lot of starch; it has a wide range of uses and a large market demand. Modern starch processing equipment can produce high-quality starch for commercial and industrial uses.
3. Flour
Because cassava flour is generally colorless and highly viscous, it can be used to make bread, pastries, and other foods. It is the finely ground, dried cassava that produces the flour.
4. Gari
Gari, also known as cassava grits, contains high fiber, some protein, and vitamins. The natural toxins in cassava are removed during the gari production process. It can be used in different ways and for different cuisines. Click here for more Gari product uses: https://eea-marketing.com/product-uses/
5. Tapioca
The process of extracting starch from the cassava root begins with washing and pulping it. Afterward, workers squeeze the wet pulp to obtain a starchy liquid. When the water evaporates from this liquid, it leaves behind tapioca powder. Workers process the powder into flakes or pearls, using them in puddings, desserts, and as thickeners in some processed foods. Because the flakes and pearls are dehydrated, they must be soaked or cooked before consuming. When cooked, they expand in size and turn translucent.
6. Bread
7. Beer
In addition to the above, manufacturers can also derive ethanol and many other by-products from cassava. For further reading, click: https://www.ghanaweb.com/GhanaHomePage/NewsArchive/Ruut-Extra-Premium-Beer-sponsors-2015-Famers-Day-396575
Cassava’s Prominence in Ghana
Ghana stands proudly among the top cassava producers globally. With an annual production of approximately 18 million metric tons, cassava contributes significantly to the nation’s agricultural GDP. Remarkably, over 70% of Ghanaian farmers cultivate this vital crop, underscoring its importance in the country’s agrarian landscape.
Gari: The Quintessential Cassava By-Product
Among the myriad products derived from cassava, gari holds a special place. This granular, fermented foodstuff is a staple across West Africa, celebrated for its versatility and distinctive flavor. People from the bustling markets of Accra to family kitchens in Lagos cherish gari not only for its taste but also for its nutritional benefits.
Health Benefits of Gari
- Rich in Dietary Fiber: Gari’s high fiber content aids digestion and promotes a healthy gut.
- Gluten-Free: Naturally devoid of gluten, gari is an excellent carbohydrate source for those with gluten sensitivities.
- Energy Boosting: Packed with carbohydrates, gari provides a quick and sustained energy release, making it ideal for active individuals.
Besides, cassava is a good source of potassium and vitamin C; read more at: https://www.health.com/cassava-8607938/.
A Culinary Journey with the MiGold Gari Recipe Book
For those eager to explore the culinary potential of gari, the ‘MiGold Gari Recipe Book’ by Eddie Erskine-Ashun is an invaluable resource. As the first-ever gari-focused recipe book globally, it offers readers a passport to authentic West African cuisine. Erskine-Ashun, a seasoned entrepreneur and City & Guilds Certified Caterer, brings his expertise and passion for food to this comprehensive guide.
Why this book is a must-have?
- Explore traditional dishes passed down through generations, with each recipe reflecting the rich tapestry of West African culture.
- Innovative Creations: Discover modern twists on classic gari dishes, showcasing the versatility of this ingredient in contemporary cuisine.
- Cultural Insights: Beyond recipes, the book offers narratives that provide context, making each dish not just a meal but a story.
Embracing Gari Beyond West Africa
As global palates become more adventurous, there’s a growing appreciation for diverse cuisines. Gari is predicted to become popular among cooks and food fans around the world due to its distinct texture and flavor. By incorporating gari into your culinary repertoire, you’re not only expanding your taste horizons but also supporting the rich agricultural heritage of countries like Ghana.
Conclusion
Cassava’s journey from the fields of Ghana to kitchens worldwide is a testament to its enduring appeal and versatility. The ‘MiGold Gari Recipe Book’ serves as a bridge, connecting curious cooks to the heart of West African cuisine. Embrace this opportunity to explore, taste, and celebrate the wonders of gari. Embark on a culinary adventure with the MiGold Gari Recipe Book and savor the flavors of West Africa.
