Description
Windblow Cassava Dough 1kg
Suitable for delicious African vegetarian breakfast and wholemeal dishes-porridge, koko. kenkey, banku. Real taste.
Good for babies, children, porridge for those who need light food.
Product of Ghana.
Windblow Cassava Dough is suitable for delicious African vegetarian breakfast and wholemeal dishes-porridge, koko. kenkey, banku. Real taste.
Good for babies, children, porridge for those who need light food.
Product of Ghana.
Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world’s largest producer of cassava, while Thailand is the largest exporter of cassava starch.
Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts.
Cassava is a root vegetable. It consists of the underground part of the cassava plant.
Cassava is a tuber crop and is similar in shape to a sweet potato. Cassava grows in many countries and is a staple in the diet of around 800 million people worldwide.
How Windblow Cassava Dough is made:
They grate the cassava into small pieces.
Next, they dry out the grated cassava.
Finally, they grind the dry, grated cassava until it forms a very fine powder.
Cassava flour features in a number of recipes. As cassava flour is gluten-free, people who avoid gluten can use it as a replacement for wheat flour in a variety of recipes.
How to make cassava flour
To make cassava flour, a person can:
Harvest and peel the cassava tubers.
Clean the peeled tubers.
Grate the cleaned tubers into small pieces.
Place the grated cassava into a clean cloth or tea towel before tying the corners.
Hang the cassava for at least 5 hours to allow excess moisture to drain away.
Spread the cassava out on a tray until it is no thicker than a few millimeters.
Leave the cassava out to dry for a few days. Alternatively, use a dehydrator or put the trays in the oven until the cassava is dry.
As soon as the cassava is fully dried, grind it to a fine powder and place it in an airtight storage container.
