Cassava (Kappa)
ケララのソウルフード！タピオカの原料が魅せるモッチリ・ホクホクの魔法
Description
A tropical tuber, the raw material for tapioca. Loved as the second staple after rice in South India's Kerala state; its unique stickiness and fluffiness birth an intense marriage with super-spicy fish curries.
Classification: For Maniacs,Tubers,Staple Food
Shops selling Cassava (Kappa)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cassava root(Tapioca tuber)
Instructions
- Peel thick cassava skin, chop, boil in massive water until soft (*invariably discard boiling water for detoxification).
- Lightly mash boiled tubers, mix with coconut/green chili/turmeric paste.
- Vigorously pour oil tempered with mustard seeds/curry leaves over the top to finish, serving as 'Kappa Boil' alongside fish curry.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Mix and mash taro and potatoes half-and-half (as sub for stickiness and fluffiness)
Pairing
Kerala Fish Curry (Meen Curry)
Trivia
[Hardcore] The star of 'Kappa Meen (cassava and fish curry)', a staple of Kerala stalls/diners. Cheaper and more filling than rice, spread as a laborers' energy source. The realistic South Indian tuber behind Japan's tapioca boom.
Eating tips & etiquette
[Unique Eating] Grab a handful of chewy Kappa tossed with spices and coconut, dunking it heavily into bright red sour-spicy fish curry juice to devour!
Allergen
None