Cassava and cake -





Cassava is a shrubby, tropical, perennial plant that is the staple for most people living in the tropics.It is also known as tapioca or manioc. The plant grows tall, sometimes reaching 15 feet, with leaves varying in shape and size. The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long.

Cassava thrives better in poor soils than any other major food plant. As a result, fertilization is rarely necessary. However, yields can be increased by planting cuttings on well drained soil with adequate organic matter. Cassava is a heat-loving plant that requires a minimum temperature of 80 degrees F to grow. Since many cultivars are drought resistant, cassava can survive even during the dry season when the soil moisture is low, but humidity is high.

Around the world, cassava is a vital staple for about 500 million people. Cassava's starchy roots produce more food energy per unit of land than any other staple crop. Its leaves, commonly eaten as a vegetable in parts of Asia and Africa, provide vitamins and protein. Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content and a higher level of potassium.

Cassava can be boiled, fried, steamed. We make cakes from it, fried chips...it has endless recipes...

Jennifer turned 21 years last week. We were there to celebrate the day with her family and friends. She is a true island girl and have been living in Fiji for many years. She is in her final year of University and a role model for my own girls.
Here she is with her mom...



The cake below is a cassava cake. It is a heavy cake with a delicious , exotic taste.



we had a lovu (food from an underground oven) and the ladies did a great job preparing all the different dishes. More about a lovu here.





Two teams..frantically trying to beat the other!




Great day - lots of fun. Do you remember your 21st?