Cassava-based dishes | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
Cassava-based dishes


00:01:02 1 Regional dishes
00:01:11 1.1 Caribbean
00:01:28 1.1.1 Cuba
00:02:53 1.1.2 Haiti
00:03:45 1.1.3 Dominican Republic
00:04:36 1.1.4 Puerto Rico
00:06:16 1.1.5 Jamaica
00:07:52 1.1.6 The Bahamas &amp; Turks and Caicos Islands
00:08:12 1.1.7 Dominica
00:08:52 1.1.8 Trinidad and Tobago
00:09:33 1.1.9 Bermuda
00:10:15 1.1.10 Belize
00:11:15 1.1.11 Costa Rica
00:11:47 1.1.12 El Salvador
00:12:21 1.1.13 Garifuna
00:12:56 1.1.14 Guatemala
00:13:24 1.1.15 Honduras
00:13:52 1.1.16 Nicaragua
00:14:16 1.1.17 Panama
00:14:41 1.2 South America
00:14:50 1.2.1 Argentina
00:15:08 1.2.2 Bolivia
00:16:05 1.2.3 Brazil
00:19:15 1.2.4 Colombia
00:20:19 1.2.5 Ecuador
00:21:23 1.2.6 Guyana
00:22:43 1.2.7 Paraguay
00:23:17 1.2.8 Peru
00:23:41 1.2.9 Suriname
00:24:06 1.2.10 Venezuela
00:25:45 1.3 Africa
00:29:59 1.3.1 Congo
00:31:24 1.3.2 Uganda
00:32:21 1.4 Asia
00:32:29 1.4.1 India
00:34:16 1.4.2 Indonesia
00:35:58 1.4.3 Philippines
00:36:45 1.4.4 Malaysia
00:37:43 1.4.5 Sri Lanka
00:39:08 1.4.6 Vietnam
00:39:31 1.5 Oceania
00:40:09 1.5.1 Pacific island Polynesian
00:40:26 2 See also



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SUMMARY
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A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, Manihot esculenta) is cultivated, and they include many national or ethnic specialities.
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. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version. In some parts of the world (chiefly in Africa, Indonesia, and the Philippines), cassava leaves are also cooked and eaten as a vegetable.
Raw cassava, especially the bitter varieties, contain cyanogenic glycosides and normally need to be prepared with some combination of boiling, fermenting, or sun drying to avoid the possibility of cyanide poisoning.