Kamoteng Kahoy is a Filipino word for Cassava.  It is also known as Yucca. In the Philippines, Kamoteng Kahoy is mostly used for making sweet snacks, like Suman made from grated Kamoteng Kahoy cooked with coconut milk (Gata) or just simple boiling it without its skin and dipping in sugar

Kamoteng Kahoy is known in Malayalam as Kappa or Kappioka and is used for making various dishes in the southern state of India, Kerala.

It is also an important root crop and basic staple food in Africa and is used for making Fufu (mashed cassava), especially in Central Africa.

Picture below is fresh/raw Kamoteng Kahoy from Kerala, India.

 Below are pictures of Kamoteng kahoy/Cassava/Kappa trees growing around  an empty subdivision in Laguna, Philippines

In Allepey, Kerala, India, Aunt Lily, a family friend buys Kappa /Kappioka from a mobile vendor peddling Kappa. 

Boiled Kappa is a very important food item / a staple item in Kerala's cuisine as substitute for steamed rice. 


List of books: Kamoteng,Kahoy