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Peru · Piura · Ayabaca| Common Animals Fish Mushrooms Flora |
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Manihot glaziovii |
June: The plant reaches its maximum height, and the leaves are mature.
Contains toxic cyanogenic glycosides, requires thorough processing. Used as an important food source in tropical regions.. In traditional medicine, used to treat various ailments after proper processing..
Perennial shrub with large leaves and strong roots.. Grows in tropical and subtropical zones, often wild..
Harvesting roots and young leaves during the growing season. Digging roots using shovels or by hand.
It is recommended to wait several months after rains before harvesting to reduce root toxicity.. Harvest only mature roots, avoiding damaged ones..
Cassava roots must be thoroughly peeled and washed.. Long heat treatment is required before consumption to remove cyanogenic compounds.. Used only after prolonged boiling and soaking.
Boiled cassava root (Boiling peeled roots until soft)
Served as side dish or main course
Served as side dish or main course
1. Peel and cut roots into pieces.
2. Boil in boiling water for 30-40 minutes until soft.
3. Drain water and serve with sauce or butter.
2. Boil in boiling water for 30-40 minutes until soft.
3. Drain water and serve with sauce or butter.
Cassava flour (tapioca) (Grinding and drying roots with subsequent flour use)
Used for baking and drink preparation
Used for baking and drink preparation
1. Peel and grate roots.
2. Dry and grind into flour.
3. Use flour for baking or preparing drinks.
2. Dry and grind into flour.
3. Use flour for baking or preparing drinks.
Stewed cassava leaves (Boiling and stewing young leaves)
Served as side or main dish
Served as side or main dish
1. Wash and chop leaves.
2. Boil in salted water for 10 minutes.
3. Stew with onions and spices for 15 minutes.
4. Serve hot.
2. Boil in salted water for 10 minutes.
3. Stew with onions and spices for 15 minutes.
4. Serve hot.
Fried cassava (Frying boiled root pieces)
Crispy crust, popular side dish
Crispy crust, popular side dish
1. Boil roots until soft and cool.
2. Cut into slices and fry in oil until golden crust.
3. Salt and serve.
2. Cut into slices and fry in oil until golden crust.
3. Salt and serve.