Monday, October 17, 2016

How My Family & I eat Cassava Flour #NationalHealthEducationWeek



October 17-21 is National Health Education Week, and I wanted to take this opportunity to introduce you to Cassava Flour. I recently received a bundle of joy, just kidding. Otto's Naturals recently sent me their Cassava flour to try, it is the only cassava flour on the market that is Certified Paleo, Gluten-Free Certified, Kosher, and Non-GMO Project Certified.Otto's Cassava Flour is a single-ingredient flour made from 100% Non-GMO Yuca root, with no additional ingredients used except water.
image via shelookbook.com
Cassava Flour is made differently from culture to culture. In East-African culture, cassava flour is made into a dough called "Ubugali" and eaten with Isombe(cassava leaves) or a stew. The best Yuca comes from the most robust tree. Each Yuca has a purpose though, some are boiled and eaten and others are used to make Ubugali. In the making of Cassava flour, as told by my mother, the Yuca root is immersed in water for about 3-4 days, to allow it to begin fermenting. This fermentation adds to the final taste and smell of the Cassava after it is sun-dried and processed into a powder.


I recently organized a lovely dinner with my family to try Otto's Naturals Cassava Flour. Otto's Cassava Flour, unlike the one I'm used to, is baked instead of sun-dried and fermented, which takes away the taste and smell that I grew up knowing. I'll be honest, my family and I prefer our traditional Cassava Flour, with its unique taste and smell because that's one of the things that made it special and tasteful. Although we were all a little skeptical of this flour, we enjoyed the meal we shared together. FYI, there were no left overs!

Anyone interested in gluten-free baking can purchase Otto's Naturals Cassava Flour online, in 2lb-20lb. http://www.ottosnaturals.com/


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