As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Learn the recipe of Steamed Manioc (cassava) and plantain by vahchef.
- Cut the manioc root (cassava) into large (10 cm long) chunks, then peel, making sure to remove the inner skin (just under the thick brown outer skin).
- Using a large knife, split the chunks lengthwise into halves, or quarters for very big pieces.
- Cut the plantains into three equal pieces, and peel (Use a knife to get the peel off. Alternately, you can steam the plantain then remove the peel).
- Add the manioc and plantain to a large pot in a steamer basket, or directly on the bottom of the pot.
- Add water in the pot, and bring to a medium simmer. Cover and steam for 40 minutes, remove and pile on a platter.
Goes well with anything that you would normally serve potatoes.
How to make the tasty recipe procedure as follows:
- Cut the manioc root (cassava) into large (10 cm long) chunks, then peel, making sure to remove the inner skin (just under the thick brown outer skin).
- Using a large knife, split the chunks lengthwise into halves, or quarters for very big pieces.
- Cut the plantains into three equal pieces, and peel (Use a knife to get the peel off. Alternately, you can steam the plantain then remove the peel).
- Add the manioc and plantain to a large pot in a steamer basket, or directly on the bottom of the pot.
- Add water in the pot, and bring to a medium simmer. Cover and steam for 40 minutes, remove and pile on a platter.
Goes well with anything that you would normally serve potatoes.
How to make the tasty recipe description mentioned here,As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Learn the recipe of Steamed Manioc (cassava) and plantain by vahchef.