beutner1

__ Cassava  __ Cassava is a commonly used ingredient and base in Paraguayan gastronomy. In areas of South America where grains are unable to flourish, many people often turn to roots and other vegetables that are suitable to that climate such as potatoes and yams (Armstrong). In order for Cassava to grow, there must be a minimum temperature of 80 degrees Fahrenheit (“What is Cassava?”). In Paraguay, Cassava, also known as manioc, tapioca or yucca is used on a daily basis(O’Hair). The Cassava Plant grows outward and the main edible part is the tuber, or root (“What is Cassava?”). The tuber can sometimes be as big as two feet in length (“What is Cassava?”). After harvesting the root, one must shred and squeeze out the juices to prevent digestion of cacogenic glycosides (Armstrong ). For many people, Cassava is a vital part of life providing vitamins and protein (“What is Cassava?”). __ Uses  __  ·   Fresh roots can be sliced, chopped, or sliced thinly and then deep fried to create a product Similar to Hash browns or French Fries ( O'Hair).  ·   Dried roots can be turned into Flour also known as Farofa. This can then be produced into Cassava Flat Breads. (Armstrong)  ·   Roots can also be peeled and soaked to create tapioca ( O'Hair).