Explore the rich agricultural heritage of the Federated States of Micronesia through the lens of cassava cultivation. Delve into the intricacies of this resilient root crop, deeply embedded in the cultural fabric of Micronesian communities. From traditional farming practices to modern agricultural innovations, witness the journey of cassava from field to table in this vibrant Pacific nation. Learn about the significance of cassava in local cuisine, its nutritional value, and its role in sustaining livelihoods across the archipelago. Join us on a sensory voyage through the lush landscapes and time-honored traditions that shape the story of cassava in the Federated States of Micronesia.


  • 2 large cassava roots
  • 1 cup coconut milk
  • 1/2 cup sugar (adjust to taste)
  • Pinch of salt
  • Banana leaves or aluminum foil (for wrapping)


1- Peel the cassava roots and cut them into manageable chunks. Rinse them thoroughly under cold water to remove any dirt or debris.

2- In a large pot, bring water to a boil. Add the cassava chunks and cook them until they are tender but still firm, about 15-20 minutes.

3- While the cassava is cooking, prepare the coconut milk mixture. In a separate saucepan, heat the coconut milk over medium heat. Add sugar and a pinch of salt, stirring until the sugar is dissolved. Remove from heat and set aside.

4- Once the cassava is cooked, drain it and allow it to cool slightly. Preheat your oven to 350°F (175°C).

5- Take each cassava chunk and flatten it slightly with a fork or potato masher, creating a thick pancake-like shape.

6- Place a portion of the flattened cassava on a piece of banana leaf or aluminum foil. Drizzle some of the coconut milk mixture over the cassava.

7- Fold the banana leaf or foil over the cassava to create a neat packet, sealing the edges tightly.

8- Repeat the process for the remaining cassava chunks.

9- Place the cassava packets on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the cassava is tender and the coconut milk mixture is absorbed.

10- Remove from the oven and allow the cassava packets to cool slightly before serving.

11- Serve the Micronesian cassava delight warm as a delicious and comforting dessert or snack, perfect for enjoying with family and friends.

Enjoy the authentic flavors of the Federated States of Micronesia with this simple yet delightful cassava recipe!

Nutritional Values:

Cassava (per 100g):

  • Calories: 160 kcal
  • Carbohydrates: 38g
  • Fiber: 1.8g
  • Sugars: 4.2g
  • Fat: 0.3g
  • Protein: 1.4g


  • Cassava is a good source of carbohydrates, providing energy to the body.
  • It contains dietary fiber, which supports digestion and helps prevent constipation.
  • Cassava is low in fat and protein, making it a suitable option for those looking to limit their intake of these nutrients.

Coconut milk (per 100ml):

  • Calories: 230 kcal
  • Carbohydrates: 2.8g
  • Fiber: 0g
  • Sugars: 1.7g
  • Fat: 24g
  • Protein: 2.3g


  • Coconut milk is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which can provide a quick source of energy for the body.
  • It contains small amounts of carbohydrates and sugars, contributing to its creamy texture and flavor.
  • Coconut milk is also a source of essential minerals such as manganese, copper, and iron.

Sugar (per teaspoon, about 4g):

  • Calories: 16 kcal
  • Carbohydrates: 4g
  • Fiber: 0g
  • Sugars: 4g
  • Fat: 0g
  • Protein: 0g


  • Sugar provides a quick source of energy for the body, although it should be consumed in moderation as excessive sugar intake can contribute to health issues such as obesity and diabetes.
  • In recipes like this one, sugar is used to sweeten the dish, enhancing its flavor and making it more enjoyable to eat.

These values are approximate and can vary based on factors such as brand, ripeness, and preparation methods.


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