Manyokka also known as Cassava is a root vegetable and it's calorie-rich vegetable that contains plenty of carbohydrate and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. Boiled Manyokka is a famous dish in Sri Lanka.
There is so many ways you can make this. But this is my style and also one of the classics.
Ingredients
200g Fresh Manyokka (cassava)
75g of fresh scrapped coconut
salt as required
1 tsp of mustard seeds
1 Onion finely sliced
oil for tempering.
Method
First peal the skin of Cassava and soak it in salted cold water. (reason to stop the discolouration and to take off harmful chemicals as much as possible)
Put all the cut and cleaned cassava into a large pot add salt and boil it until its cooked like potato's. Very Important: Don't cover the pot while cooking.
You can see the change of colour and when it's cooked it looks slightly transulant and light in yellow colour.
Drain the water. In a wok put some oil and add mustard seeds and onion. Saute till its golden. Add the Cassava, salt and coconut and mix it well. Serve it hot on a banana leaf with Lunumiris for the optimum pleasure. You will feel like you're in Sr-Lanka.
Please Note
Cassava is poisonous unless, it is peeled and thoroughly cooked. If it is eaten raw or prepared incorrectly, one of its chemical constituents will be attacked by digestive enzymes and give off the deadly poison cyanide. As little as two cassava roots can contain a fatal dose. Bottom line is don't Cover boil and make sure it's boiled properly before consumption. Don't eat ginger the day you eat Cassava.
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