The warm Saturday afternoon sunshine, family gossip and fryums – life just does not get better. Oh wait, it did get better…the one thing I have loved even as a little girl – a handwoven string of fresh fragrant flowers to adorn the hair. That was my kiddie cousin’s spontaneous gift for me from their kitchen garden 😉
And the next part of our Allergy Friendly cooking journey continued with ‘Tapioca Pearls Fryums’. What are Tapioca Pearls? They are white starchy balls (usually 2-3 mm in diameter) made from processed cassava (Manihot esculenta). Cassava is a shrub that is cultivated in large parts of South America and Asia for its edible starchy tuberous root, a major source of carbohydrates. The starchy part is often referred to as Tapioca. In recent times – it has been made very famous thanks to the tasty and pretty looking bubble tea. Do not confuse Tapioca pearls with Sago pearls – they look very similar and are cooked in similar ways. However, Sago is extracted from the starchy center of various palm trees.
Continue reading “A family legacy and allergy friendly fryums – Part 2”