Tapioca

Everything you need to know about the properties and use of tapioca

The unique taste of tapioca has been appreciated in South America for generations. It is a source of carbohydrates with a relatively low protein value. Tapioca is also gaining popularity in our country. This is because it is not only delicious but also easily digestible and versatile in use.

What is tapioca?

Tapioca is a type of groats made from starch extracted from cassava. Cassava grows under natural conditions in Africa and South America. In these continents, cassava is used as we use potatoes. The plant can grow up to 3 meters high, and the tubers can weigh up to 4 kilograms. Tapioca usually comes in the form of small white balls and has a pleasant, delicate taste. After cooking, it acquires a sticky consistency.

How can you prepare tapioca?

Preparing tapioca is simple. A few tips below:

First: pour a glass of water (250ml) into the pan and bring it to a boil;
Second: when the water boils, add 3 large spoons of tapioca;
Third: cook everything for about 20-30 minutes until the tapioca balls are translucent;
Fourth: if the tapioca is too thick, you can add a little water during cooking.

Remember that when cooking, tapioca increases significantly in volume.