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Wand'rin star Started conversation Feb 13, 2019
I have just read an interesting article on how manioc has been genetically improved to carry iron and zinc carrying genes to help with chronic malnutrition in sub-Saharan Africa.
It would be good if some flavour could be added to it as well: I have only ever eaten it once and it looked and smelt like wallpaper paste. I have no idea what that tastes like but it couldn't be any worse than manioc.
Is mise Duncan Posted Feb 15, 2019
If I recall it also takes an inordinate amount of cooking?
Wand'rin star Posted Feb 15, 2019
If you haven't completely cast it from your mind, you may remember eating most of mine for me in Northern Cameroon. I have never cooked the stuff , but I believe tour other memory is correct. In my experience it's only the Chinese that cook quickly and they spend hours in the preparation. Everywhere else the women spend hours slaving over a hot stove.
Is mise Duncan Posted Feb 27, 2019
It is also, I learn from the BBC today, full of cyanide and very harmful if not processed correctly.
In unrelated news I am having burdock (root) in my dinner tonight.
Is mise Duncan Posted Feb 28, 2019
No - dandelions not ready yet.
I have been persuaded that the bees need them to flower.
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