Tapioca

Everything you should know about the properties and use of tapioca in your everyday kitchen

The unusual taste and health properties of tapioca have been appreciated for many generations in South America. Nevertheless, its popularity is also increasing in our country every year. No wonder, after all, tapioca is not only tasty, but also easily digestible and full of nutrients valuable for health.

What is Tapioca?

Tapioca is a type of groats made from starch obtained from cassava. This plant (classified as bulbous) grows in natural conditions in Africa and South America. In these continents, cassava is the equivalent of the potatoes we eat frequently. Cassava is a shrub that can reach a height of up to 3 meters, and its tubers weigh up to 4 kilograms. Tapioca usually comes in the form of tiny white balls. It is characterized by a pleasant, delicate flavor. When cooked, it acquires a viscous consistency and a transparent color.

Tapioca properties

Tapioca compared to other groats, it is able to provide our body with a large amount of carbohydrates, with a relatively low protein value. In addition, this ingredient is easily digestible.

How do I prepare tapioca?

The preparation of tapioca, contrary to appearances, is not difficult. Just follow a few tips below.

First: pour a glass of water into the pot and bring it to a boil;
Second: When the water is boiling, add 3 large spoons of tapioca to it;
Third: Boil it all for about 20 -30 minutes, until the tapioca balls are transparent;
Fourth: If the tapioca is too thick, you can add a little water to it while cooking.

It is assumed that a 250ml glass of water is needed to prepare 2-3 large spoons of raw tapioca. Remember that when cooking tapioca increases significantly in volume.