|The tapioca root|
Tapioca is a staple food in some countries and is used widely as a thickening agent mainly in foods. This is a good source of food for people who are allergic to gluten.Tapioca is free from gluten.It is widely known in my native land that tapioca and ginger (both are kind of roots) are not compatible and could cause catastrophic results when cooked together or eaten on the same day.Whether this is a fact or not, I still don’t know, but continue to believe this myth to this day.
Whenever tapioca is used at home , I make sure that ginger is not added to any other food for a day or two.The last time I cooked it,the children didn’t quite like the taste.I had simply boiled and served it with scrapped coconut and a chilly sambol,something closer to a chutney. I always wondered how tapioca would taste if it was cooked in some different way,other than boiled, which is the usual and the most common method of cooking tapioca in my home country. So taking that into consideration, I decided to make something different and exceptional this time, when my husband bought some from the grocer.
I remembered ,a few weeks ago, I had watched the making of kofta on TV, which was telecasted in the middle eastern food channel. Kofta is a middle eastern and asian dish . It, is made of ground meat: most commonly lamb or beef with a variety of spices added . It is similar to meatballs. They can be eaten fried, grilled or poached. And that was the recipe I decided to try, ’topiaco kofta-minus the meat . With the vegetarian recipe in mind,I reached for the bag of tapioca and headed toward the kitchen.Once done, everyone relished them.
|Flattened and shaped into patties|
|Sizzling in hot oil|
|All done and set to eat|
Tip: you can even replace tapioca with good old potatoes.Mash coarsely the boiled tapioca,add butter,pepper and salt.