Cassava roots are very rich in starch, and have large amounts of calcium, phosphorus, and vitamin C!
The leaves are used to treat high blood pressure, headache, and pain.
Tapioca is made from the starchy cassava root flour.
Cassava chips have gradually become a major source for ethanol production. That means alternative energy!
1 ½ cups finely shredded cassava (aka Manioc, Yucca or Mandioca)
1 cup sugar
1 can (about 400 ml) good quality coconut milk
1 tsp. vanilla
1 tsp. cinnamon
Preheat oven to 375°F.
Squeeze the shredded Cassava to remove water. Put aside.
In a large bowl, beat the eggs with the sugar.
Stir in the coconut milk, vanilla, cinnamon, and cassava. Mix well until all ingredients all well combined.
Pour the batter into a round baking dish (about 8" diameter and 3" deep) greased with butter.
Bake for about 45-50 minutes, uncovered, until the cake is golden.