Bangladesh and Bengal province (India)
During religious fasts, sabudana is a popular alternative to rice-based foods. Consumed with curd or milk or prepared as a Khichdi, sago is particularly popular choice during the fasts of 'Ramadan','Ombubachi', Nilshosthi and Ekadoshi. Traditionally, tapioca pearls are used as the food for children, elderly and ill people, mixed with milk or water. Faluda, a popular food, is also prepared with curd, ice and other ingredient during summer.
India
Tapioca is a common ingredient of some Indian dishes and the most common form that is added into dishes is in the form of tapioca pearls. Local words for tapioca roots in India include: Odia sagudana, Malayalam kappa or maraccīni, Tamil maravaḷḷikilanku, Kannadasabakki, Hindi and saggu biyyam Telugu language. which used to prepare sabbakki payasam in Indian traditional foods
Kerala
Tapioca is widely consumed in the Indian state of Kerala, usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm (2.4–3.1 in) long or into small 2 cm (0.79 in) cubes) in water till properly cooked, and the water is drained off. Once cooked, it can be mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed into a dry pudding. This can be garnished in oil with mustard, onion, curry leaves etc. if desired. Tapioca cakes (chendan kappa) are often eaten with simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion + Garlic + Salt + Oil).
Tamil Nadu
Tapioca pearls are referred to as "javvarisi" in Tamil. Most of the delicacies are cooked from this form of tapioca because it is relatively easier to handle than the raw root itself. Tapioca is cultivated more in several districts, providing steady income to farmers. Tapioca can be consumed raw (after removing the skins/outer cover) or boiled for various dishes or snacks.
During religious fasts, sabudana is a popular alternative to rice-based foods. Consumed with curd or milk or prepared as a Khichdi, sago is particularly popular choice during the fasts of 'Ramadan','Ombubachi', Nilshosthi and Ekadoshi. Traditionally, tapioca pearls are used as the food for children, elderly and ill people, mixed with milk or water. Faluda, a popular food, is also prepared with curd, ice and other ingredient during summer.
India
Tapioca is a common ingredient of some Indian dishes and the most common form that is added into dishes is in the form of tapioca pearls. Local words for tapioca roots in India include: Odia sagudana, Malayalam kappa or maraccīni, Tamil maravaḷḷikilanku, Kannadasabakki, Hindi and saggu biyyam Telugu language. which used to prepare sabbakki payasam in Indian traditional foods
Kerala
Tapioca is widely consumed in the Indian state of Kerala, usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm (2.4–3.1 in) long or into small 2 cm (0.79 in) cubes) in water till properly cooked, and the water is drained off. Once cooked, it can be mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed into a dry pudding. This can be garnished in oil with mustard, onion, curry leaves etc. if desired. Tapioca cakes (chendan kappa) are often eaten with simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion + Garlic + Salt + Oil).
Tamil Nadu
Tapioca pearls are referred to as "javvarisi" in Tamil. Most of the delicacies are cooked from this form of tapioca because it is relatively easier to handle than the raw root itself. Tapioca is cultivated more in several districts, providing steady income to farmers. Tapioca can be consumed raw (after removing the skins/outer cover) or boiled for various dishes or snacks.
Cassava plant in early stage
Mature cassava plant
Africa
The Igbos of Eastern Nigeria add palm oil to grated cassava during roasting, a dish called 'yellow gari'. The tribes in Niger Delta extract starch from cassava cooked into a starch eaten with pepper soup. In Ghana, cassava is peeled, boiled until tender, then pounded in a large wooden mortar and pestle until it becomes homogenous, this is called 'fufu', it is eaten with soup.
Europe
Tapioca is not as widely used in Europe, but several countries use tapioca. In Belgium, small white tapioca pearls are added to clear soups. Tapioca balls are used in French desserts, such as parfaits. The savory snack in the United Kingdom, Skips, are made of tapioca and flavored like prawn cocktail, as well as other flavors.
Tapioca is also widely available in its dried forms and is used to make tapioca pudding -Wikipedia
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