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. 

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Kuttanadan Chicken (Kozhi) Curry  refers to the traditonal chicken curry prepared  and cooked using an authentic-style Kuttanadan recipe in which the basic ingredients are Black Pepper and Coconut Milk. Bite-size Chicken pieces and slices of potatoes (an optional ingredient) are cooked with lots of spices, such as Garlic, Ginger, Fennel Seeds, Cardamom, Turmeric, Onions, Curry Leaves , Green chilies, and of course the Black Pepper Corns and Thick Coconut Milk until the chicken is tender. 

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Kappa Puzhukku  refers to one of the dishes from Kerala, India made from boiled/teameed mashed Cassava seasoned with different spices, such as Black Mustard seeds (called Kadugu in Malayalam) and Curry leaves and then served or paired with Pachadi, Beef Masala or other dishes like Erachi Olarthiyathu, or Curries.

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Kalkag refers to an Ilonggo delicacy of tiny shrimps, lightly salted and dried.

Kalkag is one of the ingredients used by some Ilonggo families when cooking fried rice. Kalkag is Alamang in Tagalog dialect, but a dried version. Some Ilonggo families who are familiar with Kalkag,  just often heat them in the pan with no oil since they easily get "burned".

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Kodubale which is also spelled Kodbale or Kodu Bale  is one the popular deep fried snacks from Karnataka which is in the shape of a bangle or a ring . Kodubale is made with the use of rice flour, fried gram, Chiroti Rava or Maida) and finely grated coconut.

"Kodu" word has two meanings in Kannada language. Kodu is translated as "horn" and the other is a generic name for whole dried beans or long beans, as is "A lasande Kodu" for dried long beans. On the other hand, the word "Bale" in Kannada language means bangles in Kannada language, hence the name Kodubale therefore refers to rice flour bangles or rings.

Below are pictures of Rice Kodubale which I tasted in Kerala, crispy and good  but very spicy which I enjoyed a lot with ice cold soda.

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Koorka Olarthiyathu/Ularthiyathu refers to Kerala's stir fry food made from Koorka which is the Malayalam word for Chinese Potato. 

Olarthiyathu is one of Kerala's foods. Olarthiyathu is a Malayalam word which literally translated as "dried up completely". Koorka is stir-fried until "dried up" with lots of onions, slices of Chilies, coconut and several spices, such as Kadugu and Curry Leaves. 

Koorka Olarthiyathu  goes very well with steamed rice, Porotta and Chappathi/Rotie and Papadam which is usually served to complete a meal in Kerala.

Below are pictures of Koorka Olarthiyathu prepared by a family in the district of Allepey in Kerala.

Koorka is also spelled as Koorkka,  Korkka or Kurkka Olathiyathu/Ularthiyathu, a Chinese Potato Stir Fry

Can be seen clearly from this variety of Olarthiyathu are green Pepper, Onions and Kadugu (black mustard seeds)

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