Cassave

The starchy flesh of the Cassave root is a light white or cream color with a grainy texture similar to potatoes. The meaty flesh is mild, sweet flavor that has a somewhat nutty taste. Cassave can be used just like potatoes in many dishes, it can be boiled and pureed, mashed and roasted. A popular application for Cassave in Columbia and Venezuela is fries. The root is cut into long, thick slices and is boiled first to a translucent state and cooled before frying. Cassave is used in a traditional Brazilian dish called “bollos pelones” – the root is peeled and boiled then chilled. The cool root is grated into a mash and made into hollow balls so they can be filled with meats or cheeses and fried. In Ghana and other parts of Africa, Cassava is used to make a traditional dish called fu-fu. Cassave is soaked in water for a few days (which can ferment the root for other uses like beverages) and then mashed with a mortar and pestle and wrapped in banana leaves. The packets are steamed and served like bread with stews and soups or on its own.

Delivery service will be available soon – in the mean time you are welcome to visit our restaurant Zest at 30 Shalva Dadiani St.

Orders placed on the website will be delivered to you at the address specified by you within seven days from the order, at the desired time.

For orders less than 100 GEL, 10 GEL is added – transportation fee.

Above 100 GEL, order delivery is free.

Delivery in the suburbs of Tbilisi (Tabakhmela, Shindisi, Tsavkisi, Kojori, Kiketi, Tskneti, Betania, Akhaldaba and other connected areas) costs 25 GEL.