i Lead Recipes

Cassava is a woody shrub that is native to South America, where it is extensively cultivated for its tuberous roots, which are an excellent source of carbohydrates in that same way as a potato is. It is the third largest source of edible carbohydrates in the world. The major growing region for cassava today is Africa, where it is eaten raw in almost all countries. The flour made from the cassava roots it called Tapioca. The soft-boiled tubers of this plant are often used as a replacement for potatoes as an accompaniment to meat dishes. Cassava is rapidly becoming a major crop for the production of ethanol.

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Bread is a staple food around the world prepared by baking a dough of flour and water. It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients such as milk, egg, sugar, spice, fruit (eg raisins), vegetables (eg onion), nuts (eg walnuts) or seeds (eg linseeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.

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Carbohydrates include simple sugars such as glucose and fructose, and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into more simple sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavour-enhancing technique. An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or cornstarch and water.

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250ml rice

1L boiling water

25ml yellow sugar

1 cinnamon stick

5ml salt

10ml turmeric

125ml raisins

12,5ml butter

Wash the rice. Add everything except the raisins, sugar and butter to the boiling water. Slowly add the rice and cook fast for 20 minutes. Pour the rice in a strainer. Add the raisins and cinnamon stick. Steam the rice in the strainer over boiling water for 1 hour. Remove the cinnamon. Add the butter and sugar. Serve piping hot.

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