Cassava flour || How to make cassava flour

[@Globalfoodbook1]

How to make potato flour at home kzbin.info/www/bejne/hputZZisZpyLpNk

[@BakewithChinny]

Yet another easy homemade food processing video. Nicely done dear❤❤❤

[@Globalfoodbook1]

Many thanks dearie ❤️❤️❤️

[@yummyhands344]

NYC video 😋😋😋😋Mouthwatering recipe 😋your recipe never failed to impress us thanks for sharing liked 👍and watched till end stay connected 🌟🤝

[@Globalfoodbook1]

Thank you

[@Simplysarah2B]

Hi sissy, this is super easy to make. I'm glad I found your channel. I'll give it a try and tag you. I'm a new friend here to stay with your bell icon turned on as well

[@Globalfoodbook1]

You are a darling and many thanks for your kind words. I’m glad you find my channel helpful. Yes, do tag my channel and share with your loved ones.

[@ellendelights]

Happy New Year my Friend, Spectacular Cassava Flour!!!

[@Globalfoodbook1]

Happy new year my friend! Many thanks for your compliments ❤️❤️❤️

[@foodfightshowdown4077]

That is good info. Thanks for sharing my frnd. 👏👏👏😃

[@Globalfoodbook1]

Thanks 🙏

[@edwindahmelip4587]

This what I've been looking for.... thank you for sharing... easy and better.. thank u

[@Globalfoodbook1]

I’m glad you find my video helpful. Thanks for watching and feel free to share the video.

[@divinadumangas9136]

Nice video soo easy to make cassava flour thanks for sharing staycon Lods .

[@Globalfoodbook1]

Thanks for watching

[@crispycrunchycooking]

Like 1very very nice dear...👍❤️👍....

[@Globalfoodbook1]

Many thanks for watching 🙏❤️

[@lucydossantos594]

🇧🇷sou brasileira usamos muito a fecola da mandioca ou a farinha não fermentada . Vivo na Itália e só aqui conheci essa farinha de mandioca que uso ao invés da farinha de trigo , em todas as minhas receitas . obrigada pelo vídeo .

[@Globalfoodbook1]

Fico feliz em ouvir. Obrigada.

[@sonahang4791]

Hi there, Please kindly advise on how to advertise our Cambodian casava flour or tapioca starch?

[@Globalfoodbook1]

Hello, consider using an advertising agency

[@MyKitchenRecipesbyRagini]

Very nice useful sharing St. in touch

[@Globalfoodbook1]

Many thanks ❤️❤️❤️❤️

[@Myrecipesvlogswithmylittlegirl]

Nice sharing. Watching full frd. See u soon😋😋😋

[@Globalfoodbook1]

Ok thank you

[@alexanderemeh1302]

Very educative videos. 👍 Do you have videos on processing of rice, especially rice flour? Thanks

[@Globalfoodbook1]

Thanks for your compliments. Here is the video for processing rice flour kzbin.info/www/bejne/rnibnIV7hKqnlbs Of course we also have tons of videos for processing many flours and here is the playlist bit.ly/food-processing

[@samiaskitchen5332]

Nice sharing my friend ❤️ sty cnctd ❤️ dear friend

[@Globalfoodbook1]

Thanks for watching ❤️

[@lionhearted1969]

Here in Cebu, Philippines, we don't soak the peeled cassava that long. We simply wash them thoroughly once and cook it. But I noticed that you didn't peel the cassava the right way, by removing the whole layer of skin which easily peels even using your hand. That may be the reason why you need to soak them that long.

[@Globalfoodbook1]

No that depends on the species of the cassava. The purpose of soaking the cassava is to get rid of the toxic acid in it

[@lionhearted1969]

@@Globalfoodbook1 I know. But we do here in Cebu is simply wash it thoroughly after peeling them and cook it right away if boiling the whole roots. If we make a steamed cassava snack, we simply grate the roots (after peeling of course), then press it to remove the sap or liquid until dry enough that the whole mass crumbles but still damp (maybe down to 2% moisture content). Then we simply mix the grated mass with grated coconut meat, coconut milk and sugar. Then we steam it until cook. The liquid or sap from the pressing process of the cassava is caught in a basin or shallow container then allow the flour to settle in the bottom. As soon as the flour hardens into a compact mass, we simply discard the liquid or sap. Cassava flour can be used as additives to wheat or other flour when baking or cooking other snacks. Maybe the cultivars we're using here have lower cyanide that's why we don't soak the roots? BTW, the most common cultivars here are the white and yellow roots.

[@andrewcampbell5982]

You have the sweet cassava and the bitter one. The bitter cassava needs processing carefully to get rid of the cyanide that is found within. In Guyana we would peel, grate, extract the juice with a matapee. Once extract, the juice can be boiled down to make casreep or boil a bit to make a sauce wherein we put our fishes or other meats with pepper. The meele we use it to make cassava bread or farine. Starch can also be had the cassava.

[@lionhearted1969]

@@andrewcampbell5982 Wow! That's absolutely wonderful to know that wastage is kept to minimum. I didn't know the juice or sap of the cassava root can be eaten as well. Now I know. Thanks for the info. God bless.

[@gayanchathura3451]

Same in Sri Lanka 🙂 All we are Asian doing same method, its your method

[@ewulumevelyn]

Can it also be used in baking

[@benedictacathynuamah2395]

Wow. Except I don't have a dehydrator. What can be used in place of it

[@Globalfoodbook1]

You can dry under the sun ☀️

[@mamicocina1520]

Esa arina se ve muy bien buen video 🤗🤚

[@Globalfoodbook1]

gracias

[@chiommyokoh7060]

Thanks for sharing❤

[@Globalfoodbook1]

It’s my pleasure to share. Thanks for watching

[@G707-d7t]

Can this be used for Fufu?

[@Globalfoodbook1]

Yes

[@yaasylvia2832]

If u don't have some of the food dehydrator what will u do

[@Globalfoodbook1]

You can dry under the sun

[@ChefKingFresh]

Im here my Friend hoping to see you around this year... 🔥

[@Globalfoodbook1]

Many thanks ❤️

[@alexanderemeh1302]

Please how long will sundrying last?. Also where can I get your kind of dehydrator?

[@Globalfoodbook1]

The duration of drying depends on the intensity of the sun where you reside. But you can dry it for as long as it takes to be thoroughly dried. You can get this specific dehydrator from Walmart or Amazon.

[@alexanderemeh1302]

@@Globalfoodbook1 Thanks so much. Please keep up with the good work.

[@Globalfoodbook1]

@@alexanderemeh1302 It's my pleasure and many thanks for your kind words. Best wishes!

[@DT-js6pp]

Super cool

[@Globalfoodbook1]

Thanks

[@lucworld9536]

What is the difference between the one soaked and the one not soaked at all.

[@Globalfoodbook1]

The difference is that by soaking cassava, you get rid of poisonous cyanide present in it.

[@uduakamah1847]

Thanks for sharing

[@Globalfoodbook1]

You are welcome

[@BennieOlawumi]

Do I need to change the water within those 3 days?

[@Globalfoodbook1]

No. That will stop the fermentation process

[@moosuurandai4512]

nice sharing

[@Globalfoodbook1]

It’s my pleasure to share. Thanks for watching

[@meritakpotareno6681]

What if u don't have that dehydration stuff what is the alternative

[@Globalfoodbook1]

Dry under the sun ☀️

[@Asiatic1]

How long does this flour last? And how do you store it properly?

[@Globalfoodbook1]

Once the cassava is properly dried, the flour can last for 1+ years. You can store it in a container or bag away from moisture.

[@kitchenwithsheza]

Very nice

[@Globalfoodbook1]

Thanks 🙏 ❤️

[@salamatyakubu1261]

Can you bake with it? Can one make snack with it?

[@Globalfoodbook1]

I don’t think so. It’s used mainly for making swallow/fufu

[@maameserwaa8322]

You can now There are videos on how to use cassava flour for baking pastries

[@sunrisefarmer2340]

This is Akpu powder, cant it be sieved into smoother powder?, thanks

[@Globalfoodbook1]

You are free to mill it and sieve it as you like. The one displayed in the video is smooth enough.

[@maryacheampong4595]

Please is this cassava flour the same as konkonte flour(Ghana food called face the wall). Its colour is brown. If not what's the difference between cassava flour and konkonte flour

[@Globalfoodbook1]

Kokonte flour is the same as cassava flour. Kokonte is made from cassava flour just the same fufu is made from either yam flour or cassava flour. In other words, Kokonte is a Ghanian version of fufu.

[@SuaraOluwatoyintypiase-yn7il]

What is the name of the machine, or dryer

[@Globalfoodbook1]

Salton vita

[@DanielAlor1]

I tried it my cassava totally fermented, on the third day can I still use it

[@Globalfoodbook1]

Sure you can. Just dry it and you are good to go

[@DanielAlor1]

@@Globalfoodbook1 Ok, thank you.

[@johnandhreimendoza6819]

How do you get rid of the bad smell?

[@Globalfoodbook1]

Unfortunately, cassava is notable for bad smell.

[@chiommyokoh7060]

Can you sundry it if you don't have food dehydrator?

[@Globalfoodbook1]

Yes you can

[@carolinesencherey312]

Please what if u don’t have the dehydrated machine

[@Globalfoodbook1]

You can dry under the sun ☀️

[@bps898]

If I don't have a dehydrator can I just put it out in the sun

[@Globalfoodbook1]

Yes you can

[@suejose]

Can I do this in the oven?

[@Globalfoodbook1]

I’ve not done this in an oven before. You can give it a shot to see how it goes. Use the lowest oven settings

[@Globalfoodbook1]

Shop👇👇👇👇👇👇👇👇👇 shop.globalfoodbook.com

[@AgnesPurcell]

Can I put it in the sun instead

[@Globalfoodbook1]

Yes

[@shivamaraj7055]

What is the shelf life of the flour?

[@Globalfoodbook1]

1+ years. Once the cassava is properly dried, the flour can last for years

[@Serwaabioh4077]

Can I use this to make konkonte? Anyone

[@Globalfoodbook1]

I haven’t tried it yet

[@vivianchepkoech1568]

What's the name of that crushing/ milling machine?

[@Globalfoodbook1]

Vitamix

[@joydaniel7012]

Great but the smell will be much

[@Globalfoodbook1]

You think so

[@sanjanewmoonlife]

Everyone do different

[@Globalfoodbook1]

Yes

[@mailynlantingan9564]

Oh, man you really don't know how to peel that cassava😊😅❤

[@Globalfoodbook1]

Please teach us 😂

[@tinalisa5621]

Hahaha 😂 that's not how they peel the cassava though

[@Globalfoodbook1]

Do teach us how to peel cassava