In Indonesia, “singkong” is a local name in the West Java region. “Ubi Kayu” and “ketela pohon” are used in Malay. The name “Ketela” is etymologically derived from the Portuguese “Castilla”. Cassava in French is called Manioc. In Brazil, cassava is called Macaxeira. Meanwhile, cassava in South America is called Mandio. 

Cassava is used as a daily staple food in various countries, for example in South America and Africa. Meanwhile in Indonesia, cassava is the third staple food after grains and corn. One of the countries in South America that consumes cassava as a staple food, namely Brazil. Cassava usually boiled to replace potatoes and complementary dishes, and made of cassava flour to replace wheat flour. Meanwhile in Nigeria, cassava is cooked in a variety of cassava-based dishes, namely isu (spicy boiled cassava) and iyan (mashed cassava). 

Farofa, Processed Cassava from Brazil

Processed cassava in Brazil, namely Farofa, is a dish made from cassava flour that is roasted in combination with rice and beans. Fried cassava is also a common snack in Brazil called cassava fries instead of typical fried potatoes. Farinha de Mandioca is cassava flour which is used as a spice, a base for farofa, or as a side dish. Farinha de Mandioca is made from detoxified cassava root which is then ground into a pulp called mass which is then dried to produce dry food. In addition, the Brazilian tapioca dish is a crepe-like food made with cassava flour. In a biju (or beiju), moisten tapioca, sift through a sieve to make coarse flour, then sprinkle on a hot pan into tortillas. 

Chikwangue, Processed Cassava from Congo

In the Democratic Republic of the Congo, cassava is usually processed into Chikwangue, a dish made from cassava flour which is made into a paste and fermented before being boiled and after being wrapped in banana leaves or other leaves. They have a long shelf life and are preferred for long-haul meals. Cassava is processed into cassava flour which is used to make cassava bread by boiling the flour until it is thick like a rubber ball, or it is often called Bukari in Swahili or Luku in Kikongo.

Eba or Garri, Processed Cassava from Nigeria

In Nigeria, cassava is usually processed into eba or garri. Eba or Garri is a dish made from grated, squeezed, fermented and fried cassava, then mixed with boiling water to form a thick paste. Garri is a creamy white granular flour with a slightly sour taste, fermented from fermentation and gelatinization of fresh cassava tubers. Soaking Garri is a delicious food made by Garri soaking in cold water, adding a little sugar and roasted peanuts to taste, and adding evaporated milk according to taste. Soaking Garri can be served with coconut water. 

Processed Cassava from Indonesia

In Indonesia, cassava is often processed into cassava, tapai, mocaf, boiled and fried cassava, and others. Cassava is cut into pieces and then dried. Then, tapai is a traditional food made from cassava which ferments using yeast for two to three days to produce cassava with a soft and soft texture and has a sweet taste. Next, mocaf is a processed cassava product in the form of cassava flour which is enzymatically modified so that it has a better nutritional content than other flours. Meanwhile, boiled cassava and fried cassava are processed cassava foods which are often consumed as side dishes. 

Rumah Mocaf Ayuni

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