Manioc
The manioc ( Manihot esculenta ) is a long-lived shrub of the family of the Euphorbiacée S, originating in South America, in particular the Plateau of Guyanes (area being spread out over the Venezuela, the Guyana, the Suriname, the Guyana and the Brésil) and perhaps of Bolivia. One would meet the greatest number of varieties in the area of Guyanes. It is largely cultivated today and collected like plants annual in the tropical and subtropical areas. One generally consumes his tubérifiées roots rich in Amidon, but also its sheets in Africa, Asia and in the north of Brazil (for the clothes industry of the manisoba ). In the north of Brazil, the word flour (in Portuguese farinha ) indicates before all the flour of manioc, and not of corn (but in the remainder of the country one uses farinha normally - farinha of trigo , farinha of milho etc.). This flour, does not have besides the aspect of the flour of corn: it resembles a semolina rather dries more or less coarse of color going from the sharp yellow to the gray while passing by the white. There exists much of varieties which one can find on the Worm-O-Peso, the market of Belem. A yellow and fine variety very widespread is called farofa .
In Guyana, this “flour”, called false note , holds an important cultural place.
It is an inexpensive source of carbohydrates, but its consumption without adequate preparation can create health issues. The manioc indeed contains toxic cyanided glucosides which under the effect of an enzyme transform into Hydrocyanic acid. The cooking of the tubers of manioc makes them consumable but one reports cases of intoxication resulting in death after absorption of badly cooked manioc, in particular at the time of the crackling.
One cultivates two principal varieties of them:
- the nonconsumable Manioc bitter (heterosides cyanogens) without pretreatment with water ( Manihot esculenta Crantz subsp. esculenta , syn. of Manihot utilissima ) of which the dried roots are transformed into Tapioca, in Cassave or flour which, prepared in the form of Farofa, is an ingredient of the Brazilian Feijoada.
- the soft manioc ( Manihot opi ) the roots are directly consumable, one notes cases of neuropathies however because contains heterosides cyanogens in less quantity.
The tubers are also used for the preparation of distilled alcoholic beverages, like indigenous drink Cauim and the Tiquira, cachaça common of the Brazilian state of the Maranhão.
The flesh of the tubers has a color blanchâtre and points out wood by its texture and its consistency. After cooking in water, its flesh become yellow delaie. The crackling makes it crusty.
Etymology
The term manioc would derive from the Tupi manioch . Its name would come from a legend Tupinamba in connection with the Mani goddess, with the white skin, which would have established its residence ( oca ) in the root of the plant.
The manioc in Africa
The manioc was imported of South America at the 19th century towards Africa, where it is now cultivated. One can prepare the tubers by making them cook, then by lengthily washing them with water to evacuate the traces of Cyanure, and by drying them with the sun.Once crushed, with the hand or the mill, one obtains a white Farine called “Foufou” in both Congo. This flour is mixed with ebullient water with equal proportion and constitutes a food which accompanies the sauce dishes. It can also be given to young children. The foufou has a heating value dries from 250 to 300 kCal, that is to say about half when it is in paste.
Another way of consuming it is in breads of manioc . In Congo, these breads are called “ Chikwangue ”. In Central Africa, they are called “ Mangbèré ”. They are rich in cellulose, consistent, but far from nutritive. Their very accessible price supports their consumption with large scales. It is recommended to chew them well in order not to have problem of digestion.
The sheets of manioc are also consumed with rice (“rice-sheets”), with the Congo and in DRC under the name of Mpondu , “ Ngunza ” or “ Ngoundja ” in Central African Republic. The Matapa , dish typical of the Mozambique, (the Vatapá in Brazil), is prepared with the young sheets of manioc crushed with garlic and the flour drawn from the tubers, cooked with Crabe or Crevette S. With the the Comoros under the name of mataba , the sheets are adapted with a fish thin slice.
The consumption of sheets badly pulps perhaps mortal always because of the presence of traces of cyanure.
In Coast of ivory, the Manioc is consumed in the form of Semoule cooked with the vapor; what is called the Attiéké . The Attiéké is a national dish, mainly consumed in the southern areas of the country. It is often accompanied by local sauce (clear, seed etc.). the manioc can be also consumed in the form of bread of manioc called Foutou of manioc or Plakali , primarily made up of starched substance.
The Attiéké is consumed fresh preferably. It is preserved and exported or marketed in form sechée.
the production of manioc starts to be done in the industrial form by small production units of attiéké. this form is not yet widespread in Ivory Coast.
Mosaic: disease of the manioc
The manioc is the independent source food of many African populations. Also, the least diseases can cause damage near the populations (famines in the event of external not-provisioning).
Since the middle of the years 1990, a disease appeared, under the name of “mosaic”. This disease (a virus) is spread very easily and quickly from one seedling to another. The white fly would be a vector of transmission. The disease developed in several African countries (Kenya, Congo-Brazzaville inter alia).
The mosaic makes lose the sheets with the seedling of manioc and returns the tubers rachitics. The principal danger to the man is to strongly reduce his food consumption.
The International committee of the Red Cross undertakes tests on healthy cuttings , and distributes them in affected areas.
Production
The annual production of Manioc is approximately 200 million tons per annum, just after rice. It is one of the three great sources of polysaccharides, with the Yam and the breadfruit tree, in the moderate countries.
Use
The manioc is used as semolina or like (tapioca reduces to starch The most known dishes are the foufou, the attiéké a couscous of manioc, Mpondu containing manioc and of poison, Mpondu-Madesu, containing manioc and of beans.The manioc is also used to manufacture one twisted, the cassave, a bread the chikwangue and a drink the chicha
See too
Related articles
External references
External bonds
- Receipts containing manioc