SC - question about african food- Recipe

[Alderton, Philippa]

Instructions were in the previous posting, Ras.

If it's the bitter type, that's the one with more of the cyanogenic
glycosides, which requires a more thorough processing to remove. The more
thorough processing leaves the manioc like a flour.

 If it's the sweet manioc, which is more likely since the grocery stores
there likely don't want kill off their customers, all that really needs to
be done is to peel the root and boil it, for a potato-like starch, though
I'd tend to want to boil it in two waters, just to be sure. Once boiled, I'd
imagine it could be mashed, dried and seived or run through a food processor
to give a flour like consistancy.


Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

The World's Need

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.

- - Ella Wheeler Wilcox

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