. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Cassava-based dishes"@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "22527511"^^ . . . . . . . . . . . . . . . . . . . . . . "48239"^^ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Pratos \u00E0 base de mandioca"@pt . . . . . . . . . . . . . . . . . . . . . . . . . . . "1123878304"^^ . . . . . . . . "Uma grande variedade de pratos \u00E0 base de mandioca s\u00E3o consumidos nas regi\u00F5es onde a mandioca (mandioca, Manihot esculenta) \u00E9 cultivada, e eles incluem muitas caracter\u00EDsticas nacionais e \u00E9tnicas em sua produ\u00E7\u00E3o. Como alimento, a raiz de mandioca \u00E9 semelhante \u00E0 batata, pois s\u00E3o ricos em amido, n\u00E3o comest\u00EDveis quando cru, e possuem um sabor suave quando cozida. De fato, a mandioca pode substituir a batata em muitos pratos e pode ser preparado em formas semelhantes \u2013 cozidas, fritas, assadas ou em forma de pur\u00EA. Ao contr\u00E1rio da batata, no entanto, a mandioca \u00E9 majoritariamente associada \u00E0 cultura tropical, e suas caracter\u00EDsticas peculiares levam a cria\u00E7\u00E3o de algumas receitas \u00FAnicas, como o doce, pudins, que n\u00E3o possuem uma \"vers\u00E3o batata\" em comum. Em algumas partes do mundo (principalmente na \u00C1frica, Indon\u00E9siae Filipinas), as folhas de mandioca tamb\u00E9m s\u00E3o cozidas e degustadas como um vegetal. A mandioca crua, especialmente de variedades mais amargas, cont\u00E9m glicos\u00EDdeos cianog\u00EAnicos, e normalmente precisam ser preparados sendo fervidas, fermentadas, ou secarem ao sol para evitar a possibilidade de envenenamento por cianeto."@pt . . . . . . . . . . "Uma grande variedade de pratos \u00E0 base de mandioca s\u00E3o consumidos nas regi\u00F5es onde a mandioca (mandioca, Manihot esculenta) \u00E9 cultivada, e eles incluem muitas caracter\u00EDsticas nacionais e \u00E9tnicas em sua produ\u00E7\u00E3o. A mandioca crua, especialmente de variedades mais amargas, cont\u00E9m glicos\u00EDdeos cianog\u00EAnicos, e normalmente precisam ser preparados sendo fervidas, fermentadas, ou secarem ao sol para evitar a possibilidade de envenenamento por cianeto."@pt . . . . . . . . . . . . . . . . . . . . . . "A great variety of cassava-based dishes are consumed in the regions where cassava (Manihot esculenta, also called 'manioc' or 'yuca') is cultivated, and the ingredient is included many national or ethnic specialities. In some parts of the world (chiefly in Africa and some Southeast Asian nations like Indonesia and the Philippines), cassava leaves are also cooked and eaten as a vegetable."@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "A great variety of cassava-based dishes are consumed in the regions where cassava (Manihot esculenta, also called 'manioc' or 'yuca') is cultivated, and the ingredient is included many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato in that it is starchy and bland in flavor when cooked. The many similarities between cassava and potato make them decent substitutes for each other. Cassava can be prepared in similar ways to potato; it can be boiled, mashed, fried or even baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version. In some parts of the world (chiefly in Africa and some Southeast Asian nations like Indonesia and the Philippines), cassava leaves are also cooked and eaten as a vegetable. Raw cassava, especially the bitter variety, contains cyanogenic glycosides and normally must be cooked before eating or turned into a stable intermediate product by passing through a series of processes to reduce the toxins in the cassava to a level safe for human consumption. The typical process in West Africa and Central America includes peeling, mashing, fermenting, sun-drying and toasting. Popular intermediate products obtained from processing cassava tubers include garri, tapioca and cassava flour."@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .