"Kamoteng kahoy" is the Filipino term for cassava, a starchy root vegetable that is native to South America but is now widely cultivated throughout the tropics, including the Philippines.
In the Philippines, cassava is a popular ingredient in many dishes and desserts. Here are some common uses of kamoteng kahoy in Filipino cuisine:
Kakanin: Cassava is often used to make traditional Filipino desserts, such as cassava cake, bibingka, and suman. The cassava is grated and mixed with coconut milk, sugar, and other ingredients, then steamed or baked to create a sweet, sticky cake.
Snacks: Cassava chips or fries are a popular snack in the Philippines. The cassava is sliced thinly, then deep-fried until crispy and golden brown.
Main dishes: Cassava can also be used as a main ingredient in savory dishes, such as cassava stew or ginataang kamoteng kahoy, which is cassava cooked in coconut milk and spices.
Gluten-free flour: Cassava flour is a popular gluten-free alternative to wheat flour.
