TAPIOCA (Manihot Esculenta)
Originating from tropical America where it is known as cassava, this plant is grown for the starchy root, which are used as food or to make cakes. The stem is brittle with scars of the many leaves. The leaves are palmately lobed and each is borne on a long stalk. Latex tubes occur in all parts of the plant exuding a sticky, milky fluid on injury. The latex in younger plants is a clear watery juice. The root tubers contain a glycoside that yields highly poisonous hydrocyanic acid and this is responsible for the bitter taste. The quantity and distribution of this acid divides the cassava into 2 main groups, bitter and sweet. The latter is relatively free from poisonous properties. However, it is the bitter variety, which remains the staple food in several countries. This plant was first domesticated in Central or South America, having been cultivated there for several thousand years by the American Indians. The cassava was taken to West Africa by the Portuguese in the 16th century and than spread to the rest of the world. It is second in importance to the sweet potato as a tropical root crop. Young starchy roots are peeled and steamed or made into cakes prepared from pounded paste Flour made from the root are used in making bread and other dishes while starch is also manufactured for the paper, laundry and other industrial products. The young leaves may also be consumed as a green vegetable.
When food was scarce during the war years, the humble tapioca became a staple food for residents of Singapore. As trade routes were disrupted, the Japanese initiated campaigns for people to grow their own crops and become self sufficient. For example, large rubber plantations between Geylang Serai and Eunos were cleared to grow tapioca. Tapioca was used to make bread and even the skin was not thrown away. It was washed, cut finely and boiled so that it resembles noodles.
Do you know … in Indochina, the starchy roots are used to dress ulcerous sores while in Philippines, the bark is considered anti-rheumatic.
When food was scarce during the war years, the humble tapioca became a staple food for residents of Singapore. As trade routes were disrupted, the Japanese initiated campaigns for people to grow their own crops and become self sufficient. For example, large rubber plantations between Geylang Serai and Eunos were cleared to grow tapioca. Tapioca was used to make bread and even the skin was not thrown away. It was washed, cut finely and boiled so that it resembles noodles.
Do you know … in Indochina, the starchy roots are used to dress ulcerous sores while in Philippines, the bark is considered anti-rheumatic.