This is Nilagang Kamoteng Kahoy also known as Balanghoy or Steamed Cassava. There are endless ways to cook this Cassava. You can steam it, cook it with coconut milk, mash it also known as nilupak or make Cassava Cake. Cassava root is a good source of carbohydrates. This is a long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside.
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