I have certainly cooked cassava from frozen many times.
I have seen the brown fresh hard waxy cassava but its too messy to cook with coz of the wax. it is easy to buy the frozen packets. After being harvested, the fresh cassava will not last long and will store in the refrigerator for up to 1 to 2 days, but slightly longer for 3 to 4 days, when kept in a cool dry area.
Yes, it is believed that the roots and leaves of those poorly processed cassava plants do contain a substance that, when eaten, can trigger the production of cyanide.
Its true, that in eg. in Africa, improperly processed cassava is a major problem and is associated with many cyanide-related health disorders, especially amongst people who are already malnourished.
The cassava’s toxic content, is effectively reduced if the cassava is proper processed ie. drying, soaking in water, rinsing or baking – effectively.
When shortcut techniques are used to hurry production of large amounts of food in a shorter time especially during famines, the result is many toxic food products are made. If there was a way to remove the cyanide then there would be no need to process the cassava. Life would not only be easier but many lives would not be put at risk or even lost.
Cassava is most commonly used to make make tapioca, tapioca flour, pancakes, and snack chips and ofter referred to as Yuca Root (not the non-edibel plant), Manioc, Manihot, Mandioca, and Eddoes.
The processed foods that we have are usually thoroughly processed for marketing purposes. I have never worried about this and I boil the cassava for as long as it takes the food to be tender. Normal water boils at 100 degrees centigrade. This is sufficient to eradicate any toxins if present at all.
So dont worry so much about the toxins, dry roast or just boil at whatever tempreture the water reaches and it should be suffice.
So...where were we.? ok...defrosting ....
After defrosting the roots/ tuber, cut into equal pieces, which will allow you to make chips with it. Infact the tuber is treated like a potato.
Boil the cassava roots in pan, filled with salty water.
Cook until they are soft enough to be poked with a knife. the knife should pierce the heart of each piece easily without force.
The texture will change from a white opaque to a sticky - almost creamy/white colour.
Remove the pieces and allow to dry and cool. Cut into whatever shape you like....ie squares or long finger-like chips.
In a deep pan, add oil and cook as you would chips, until golden brown.
Serve with sprinked salt and pepper / chilli powder and lemon juice. But you can serve it as you like.
Alternatly, cook the cassave and mush the mixure and form small balls. deep-fry as you would chips.
Once boiled, you can eat it boiled. Add it to stews, soups
Or in a pan , heat oil and add chillis and ginger and tomatoes. cover and cook u it tomatoes are tender, add the cassava and enough water to just cover the pieces. season to taste. cover with a lid and simmer gently on a low flame untile the sauce has thickened.
serve whilst hot and with/without bread or nan-bread or chappati (flat indian bread).
I dont know what Fritas are but the cassava once boiled, is certainly not harmful.
Good luck and enjoy the food.
· 1 decade ago