Cassava (Kappa)

Description

Cassava, locally known as Kappa in Kerala, is a staple ingredient deeply rooted in the state’s culinary heritage. Introduced to Kerala during the colonial period, Kappa evolved into one of the region’s most beloved comfort foods, especially in the central and southern districts such as Kottayam, Alappuzha, and Thiruvananthapuram. Today, it remains an integral part of Kerala cuisine and is widely enjoyed by Indian communities in Mississauga, Brampton, and Scarborough seeking traditional flavors.

The peeled cassava is cut into chunks, boiled until tender, and lightly seasoned with salt, coconut oil, and curry leaves. It is often served with spicy fish curry or beef roast, forming a signature Kerala combination known for its earthy and wholesome appeal. Kappa exemplifies the simplicity and depth of Kerala’s traditional food culture, offering nourishment and nostalgia in every serving.