The proof of the pudding is in the eating.
Wilson Fortaleza

Recently discovered by me, tapioca is not a common thing in Romania, or Europe in general. As proof, we don't find it in restaurant menus, except extremely rarely, nor in social media feeds - at least not as often as oatmeal :). As usual, before writing the recipe, I want to clarify some curiosities and nutritional aspects of the main ingredient from the dish. So…

What is tapioca?

Tapioca is actually a starch extracted from the roots of a tropical shrub, called cassava, madioca, yucca, or kappa… uff how many names for a single food, I let you choose! So, tapioca pearls, as we buy them in stores, are processed from these roots, originating in South Africa. However, tapioca flour is also widely used in the kitchen to thicken various sauces, instead of cornstarch, or to make flatbreads.

How is it made? The methods differ, but usually the cassava roots are squeezed out of the liquid, which contains a lot of starch, then the water in that liquid is allowed to evaporate, until a powder remains behind. Then, that powder is processed into pearls, flakes, or sold in the form of flour. Due to the fact that they are strongly dehydrated, tapioca pearls double in size and become translucent while cooking.

Tapioca, although not rich in many nutrients, especially due to dehydration and the fact that it contains more starch and negligible amounts of protein, has become known due to another advantage: it is gluten-free. So, it can be used with confidence by people suffering from celiac disease. Tapioca starch is also a resistant starch - food source for the good bacteria in our intestines, an excellent source of prebiotics. Tapioca has been shown to lower blood sugar , prevent obesity and colon cancer .

Recipe