E. T. -A LOCAL WAY OF LEARNING
USES OF CASSAVA
Leona Iles Williams
Eulalie R. Rivera Elementary School
1. The Sun
6. Natural Resources
Student shall demonstrate the
starch for clothing.
uses of Cassava to make bread for food and to make
Student shall research modern "no iron" clothing products and. compare them with
pure cotton cloth which lacks body.
Student shall explain the presence of sugar and starch in plants and roots as
the result of photosynthesis; and identify carbohydrates as one of the four food
In the West Indies, knowing one's roots is more than just being familiar with
the family tree, it's a culinary experience. Roots in the tropics are what
grains are to the northern climates an important source of carbohydrates. The
Cassava root (bong bong in the B.V.I.) is an all purpose starchy vegetable used
similarly to the white potatoes Products from Cassava are flour, starch,
tapioca, glucose, alcohol and paper pulp.
Cassava comes in two varieties, sweet and bitter, (the bitter is poisonous until
cooked). Amerindians in Surinam today make bread from the flour as a diet
staple, and an alcoholic beverage from the juice.
Towel or cloth
Swatch of cotton-dacron or other blend textile
Swatch of pure cotton cloth
Teach or review photosynthesis as the way in which radiant energy is transformed
into chemical energy, i.e., sugar or starch.
Teach or review the place of carbohydrates in the four basic food groups: i.e.,
the grains and roots and their products.
USES OF CASSAVA
Wash and peel a cassava root and grate it with a fine grater. Cover the grated
Root with water and soak overnight.
Pour the grated cassava and water mixture through a fine strainer or thin cloth
or towel. Squeeze the liquid out and let it stand overnight.
Pour off the liquid; the starch will settle to the bottom of the container. Let
it dry for a few days.(This starch is what people used to starch their clothes).
Mix the dry starch with water and dip garment (or swatch) into the mixture. Iron
while slightly damp.
The grated meal which is left in the towel or cloth is the flour used for food,
according to the following recipe:
Fresh meal is pressed into thin cakes and baked on hot plates.
Cassava Biscuits Barbados
1 lb. sweet cassava, grated
4 T butter, softened
4 T lard
1/2 cup sugar
1 1/2 cups finely grated coconut
2 cups flour
1 t double acting baking powder
Cream butter, lard and sugar together. Beat in egg and cassava and coconut.
Combine flour and baking powder.
Add about 1/2 cup at a time to creamed mixture, knead with hands and form into a
circle about 1/4 inch thick. Use biscuit cutter and cut 2 inch rounds.
Place I inch apart on ungreased baking sheets. Bake at 4000 for 20 minutes or
firm to the touch and golden brown. Serve at once.
The Cooking of the Caribbean Islands by Linda Wolfe
Native Recipes by the College of the Virgin Islands
"Island Foods" by Claudia Colli, Virgin Islander, July, 1980.