[Sca-cooks] Cassava Balls

[Phil Troy / G. Tacitus Adamantius]

On Nov 11, 2005, at 7:20 PM, marilyn traber 011221 wrote:

> Anybody got a clue as to what to do with cassava balls, aside from  
> give them
> back to the cassava?

I gather, after a little digging on the Web, that cassava balls  
(these are dried, right?) are made from grated cassava pulp, and can  
be steeped in boiling water to make fufu, a thick, mashy starch  
staple common in various African cuisines (it's sometimes made from  
other starches, like yams). It's roughly analogous to mashed potatoes  
or polenta.

I understand that traditionally, you pull a small handful off the wad  
of stuff on your plate (or in some cases, flatbread or leaf, I  
guess), form it into a ball with an indentation in it, and use it as  
a scoop for your stew, curry, pea goop, or whatever.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
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