Aquada cassava flour is made from the rich African whole cassava root that has been peeled, dried, and grounded. It's fine and powdery and tends to create dust clouds when disturbed and if not handled with care. the taste is slightly nutty and earthy, though it can be easily used as a swap for all-purpose flour in gluten-free baking.
Some of the uses of cassava flour
In some African countries like Nigeria, Ghana, Cameroon, Congo, and Malaysia, cassava flour can be used to make cassava bread when mixed with wheat flour.
In the Philippines grated cassava root is mixed with coconut milk, eggs, and butter to make cassava cake.
cassava is grated and mixed with grated coconut, coconut milk, sugar, and spices and then baked to make cassava pone.
It can also be used for cassava fries, a substitute for french fries. Cassava fries are popular in central and south American countries and Malaysia.
This is 25kg bag