Fresh Cassava Root sourced from Queensland. This woody shrub originally a native of South America has found its place as a staple in many tropical and sub-tropical countries.
In Southeast Asia, the cassava is known as Ubi Kayu in Malaysia, Ubi Singkong in Indonesia, and Kamoteng Kahoy and Balinghoy in the Philippines.
The most common cooking method for cassava in this region is Cassava Cake, or Kuih Bingka Ubi Kayu/Singkong. Each culture have their own variant recipe.
Meanwhile, in Indonesia and parts of Malaysia, it is also fermented to make tapai.
Processing is necessary for preparation of the cassava root before consumption, as unprocessed cassava root contains lethal cyanide. DO NOT EAT FRESH CASSAVA RAW.
Peel, cut then soak the cassava root for 18–24 hours to remove up to half the level of cyanide. Then proceed to boil, bake, roast or fry the root until thoroughly cooked and softened.
This process reduces the toxic cyanide to safe levels. Discard any cooking water after use.
Advice from Food Safety Australia.