Feed: World of Food 6: Angola – Funge
Thank you for sharing.
I've had cassava (in Malaysia it's called tapioca), but never like this. In savoury dishes it can be used as a thickening agent, but mostly I've had it as sago, or in cakes like this one.
Cooked up with just water, it's a gluey flavourless paste. I can understand why it's not at all appealing. I see from a quick search that it's a bit like rice*; bland on its own but serves as a source of carbohydrates. And is typically served with other (more flavourful) dishes.
*Given a choice, I wouldn't eat rice on its own either.
Hey Soon - yep, from what I’ve read it’s often mixed with meat dishes (unless there’s none available) but it’s the staple part of most meals. I did try it with a curry that I heated up, but to be honest, the texture really did my head in! Haha
Soon Lee, in reply to
Wrote a comment that got swallowed by the site which basically said that texture is an important component of food which isn't as appreciated.
And that it's a personal preference sort of thing. Using the example of rice congee a.k.a. rice porridge which is a comfort for me & most definitely not for my spouse. Even though rice congee itself comes in a range of viscosity (from a watery soup with grains of rice in it, to a thick porridge).
But more erudite.
I was brought up on sago and tapioca puddings in the 1970s in NZ - comfort food for my mother's generation (along with seameal custard and Spanish cream). I think I owe my svelte figure today to an early-acquired habit of skipping dessert. I'd be inclined to give Angolan wallpaper paste a miss too.
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