China
The Chinese name for cassava is Mushu (木薯), literally meaning tree potato. In the subtropical region of southern China, cassava is the fifth largest crop in term of production, after rice, sweet potato, sugar cane, and maize. China is also the largest export market of cassava produced in Vietnam and Thailand. Over 60% of cassava production in China is concentrated in a single province, Guangxi, averaging over seven million tons annually. Cassava in China is being increasingly used for ethanol fuel production. On December 22, 2007, the largest cassava ethanol fuel production facility was completed in Beihai with annual output of two hundred thousand tons, which would need an average of one and half million tons of cassava.
[edit] India
Boiled cassava served with fish and chutney
In the state of Kerala, India, cassava is a secondary staple food. Boiled cassava is normally eaten with fish curry (kappayum meenum in Malayalam which literally means casava with fish) or meat, and is a traditional favorite of many Keralites. Kappa biriyani — cassava mixed with meat is a popular dish in central Kerala. In Tamil Nadu, the National Highway 68 between Thalaivasal and Attur has many cassava processing factories (local name Sago Factory) alongside it – indicating an abundance of it in the neighborhood. In Tamil Nadu it is called Kappa Kellangu or Marchini Kellangu. Cassava is widely cultivated and eaten as a staple food in Andhra Pradesh. The household name for processed cassava is saggu biyyam. Cassava is also deep fried in oil to make tasty homemade crisps,then sprinked with flaked chillies or chilli powder and salt for taste
Cassava Pearls {Sabu-Daana) is cassava-root starch and is used for making sweet milk puddings.
[edit] Indonesia
Cassava is widely eaten in Indonesia, where it is known as singkong, and used as a staple food during hard times but has lower status than rice. It is boiled or fried (after steaming), baked under hot coals, or added to kolak dessert. It is also fermented to make peuyeum and tape, a sweet paste which can be mixed with sugar and made into a drink, the alcoholic (and green) es tape. It is available as an alternative to potato crisps. Gaplek, a dried form of cassava, is an important source of calories in the off-season in the limestone hills of southern Java. Their young leaves also eaten as gulai daun singkong (cassava leaves in coconut milk), urap (javanese salad) and as main ingredient in buntil (javanese vegetable rolls).
[edit] Philippines
Tagalog speakers call cassava kamoteng kahoy (literal English means “wood yam”). Visayans call cassava balanghoy. Cassava is mainly prepared as a dessert. It is also steamed and eaten plain. Sometimes it is steamed and eaten with grated coconut. The most popular dessert is the cassava cake/pie, which uses grated cassava, sugar, coconut milk, and coconut cream. A few years ago, the deaths of several school children in the Philippines were attributed to improperly prepared cassava snacks the children had purchased on a street corner; however the cause was later found to be pesticide containers used to prepare the food rather than the cassava.[citation needed]
The leaves are also cooked and eaten.
[edit] Sri Lanka
Cassava, known as “Manyokka” (manioc) in Sri Lanka, is a staple among both the lower and upper socio-economic classes. This tradition migrates to the country from Tamil Nadu, and is popularly used in different forms of cooking throughout the country. It is also mixed, in small quantities, into feed for pastoral animals and horses.
[edit] Vietnam
Cassava’s name in Vietnamese is “Sắn” (Northern) or “Khoai Mì” (Southern). It is planted almost everywhere in Vietnam and its root is amongst the cheapest sources of food there. The fresh roots are sliced into thin pieces and then dried in the sun for easy storage. Tapioca is the most valuable product from processed cassava roots there.
Source.www.wikipedia.com
