|Better Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)|
|The use of cassava in food|
After peeling, washing and grating the cassava, the pulp is mixed with water. Then the resulting liquid is strained through a cloth. This is done several times.
The water that passes through the cloth contains the starch. The liquid is allowed to stand for several hours. The water at the top is removed and the starch is left at the bottom of the vessel.
The damp starch is used to make tapioca. As in making gari, the starch is heated in pots and stirred all the time.
After cooking, it is allowed to get cold, and then the tapioca is sieved to separate the lumps of different sizes.