Central African Republic • Africa • easy • 45 mins
Central African Republic Manioc
Description
Manioc, also known as cassava, is a staple food in Central African Republic, often used to make fufu or as a side dish. It holds cultural significance as a source of sustenance and is commonly consumed in various forms across the region.
Ingredients
- 2 large cassava roots (manioc)
- Water (for boiling)
- Salt (to taste)
Instructions
- Begin by peeling the cassava roots carefully to remove the tough outer skin.
- Cut the cassava into smaller chunks for easier cooking.
- Rinse the cassava pieces under cold water to remove any dirt.
- Place the cassava chunks in a large pot and cover them with water.
- Add a pinch of salt to the water for flavor.
- Bring the water to a boil over medium heat and cook the cassava for about 20-30 minutes, or until they are tender and easily pierced with a fork.
- Once cooked, drain the cassava and let it cool slightly.
- You can serve the cassava as is, or mash it to create a fufu-like texture, which can be paired with soups or stews.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Manioc, or cassava, is rich in carbohydrates, providing a quick source of energy, making it a staple food in many African diets. It is also gluten-free and vegan, making it suitable for individuals with specific dietary restrictions. Additionally, cassava is a good source of dietary fiber, which promotes digestive health and helps maintain a healthy gut. The cultural significance of manioc in Central African cuisine highlights its role in traditional diets and community gatherings, emphasizing wellness through shared meals.
Cultural Significance
Manioc is a fundamental part of the diet in Central African Republic, often serving as a base for many traditional dishes. It is not only a source of carbohydrates but also a symbol of resilience and sustenance in local communities.
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