Cassava (Solomon Islands)
The garden root: cassava boiled, roasted or made into puddings — the Solomons' workhorse crop alongside taro and yam, with slippery cabbage (aibika) as its green partner. Ingredients: cassava roots, water, salt; aibika, coconut cream.
What it is
The garden root: cassava boiled, roasted or made into puddings — the Solomons' workhorse crop alongside taro and yam, with slippery cabbage (aibika) as its green partner. Ingredients: cassava roots, water, salt; aibika, coconut cream. Recipe: 1) Peel and boil cassava until tender. 2) Serve with greens in coconut. 3) Or grate for puddings (see Cassava Pudding). 4) Eat fresh — cassava waits for no one. Serve: daily in villages. Flavor: starchy, mild, sustaining. History: cassava (American in origin) became the Pacific's security crop; the Solomons lean on it heavily. See also: Cassava Pudding (Solomons), Reef Fish (Solomons).
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Questions we ask to fine-tune the help
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