Cassava Cake Coffee
I went to see my dentist on the other side of town (when you stuff odd things in your mouth on a regular basis, dental maintenance is a must), and stopped in a grocery store nearby. Not being my usual grocery store, it was full of new culinary wonders. One was a bag simply labeled “frozen cassava.” Having no idea what cassava is, and craving adventure (my life is very exciting), I put it in my cart.
Apparently cassava looks like this:
Hmm. Not something I’d want to put near my tongue, but luckily it came all peeled and chopped up. Some Googling revealed that it’s a potato-like vegetable. Tapioca is made from processing it into flour. I also came across this tidbit:
Konzo is an epidemic paralytic disease. The outbreaks are associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava.
How can you resist a vegetable with its own paralytic disease?
The cake was … different. The cassava has a unique taste; kind of like potato, but with a bitter aftertaste that I attribute to the konzo-causing cyanide.
I couldn’t eat the whole thing though, so it was time to throw some in coffee.
I can definitely taste the cassava. That bitterness I mentioned seems to be accentuated by the coffee. However, this isn’t terrible. To be honest, I wasn’t a big fan of the cake, so this was a good excuse to plop some in coffee, take two sips, then toss it down the drain. Yet here I am, halfway through the mug, still drinking.
The caramel taste of the condensed milk is nice here (and would probably be great in coffee on its own). The texture is thicker than coffee, kinda powdery.
It’s getting even thicker as I get to the bottom. I can taste the
poison bitterness more and more with each sip.
There’s a slight sludge at the bottom, but not enough to worry about. Bottoms up!
Oh god. Is that a tingling in my extremities?