The name “starch” is derived from its main ingredient—cassava starch, which comes from cassava tubers. This dish is a well-loved staple in Nigeria’s South-South region, commonly enjoyed with Banga soup, Owho soup, and other traditional meals.
Starch stands out from other cassava-based swallows like fufu and garri due to its unique elasticity and bright yellow color, often achieved by adding palm oil during preparation.
How Starch Is Made:
1. Harvesting and Peeling: Fresh cassava tubers are gathered and peeled to remove their outer layer, exposing the white inner flesh.
2. Washing and Grating: The peeled tubers are washed thoroughly to remove dirt and then grated into a fine pulp using a mechanical grater or mortar and pestle.
3. Soaking and Fermentation: The pulp is placed in water and left to ferment for 3 to 5 days, a process that helps break down the cassava for easier starch extraction.
4. Starch Extraction: The fermented cassava pulp is strained using a fine mesh to separate the liquid starch from the fiber. The starch-rich liquid is collected, while the fiber is discarded or used as animal feed.
5. Settling and Drying: The extracted starch is left to settle, allowing the water to be drained, leaving behind a thick paste. This paste can be dried for storage or used immediately in cooking.
Is Starch Safe to Eat?
Yes, starch is safe for consumption. However, as it primarily provides carbohydrates, it is best paired with nutrient-rich soups to ensure a balanced diet.
Nutritional Breakdown (Per 100g):
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Carbohydrates – 80-90%
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Protein – Less than 1%
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Fiber – Low
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Fats – Less than 1%
Dishes like Banga soup, which contains palm fruit extract, fish, and meat, help enhance the nutritional value when eaten with starch.
Difference Between Edible Starch and Laundry Starch:
Edible starch is extracted from cassava and naturally processed for food consumption. It often has a yellowish hue and a stretchy texture when cooked. Laundry starch, on the other hand, is usually derived from corn or other plant sources and undergoes chemical processing, making it unsuitable for eating.
If consuming starch, always ensure it is food-grade cassava starch and not laundry starch meant for fabric use. Have you ever tried starch? What was your experience?
