English Patis
thanks a lot for an immediate response, itinawag ko dun sa binilhan ko, ibinalik ko na lang,binalik ibinayad ko, di na nga daw pwede pag ganun ang kulay....
very hesitant nga akong gumamit, first time ko kasing nakabili ng buong kamoteng kahoy as in may balat pa,out of the philippines,pag di nga whitish or a bit yellowish, there's something wrong na nga...don't cook/eat na
Hi Stephanie 
Honestly hindi ko alam kapag ganyang nag discolour ang kamoteng kahoy (cassava). Hindi pa yata ako naka encounter nyan. Previously frozen ba sya? Siguro i-google mo at baka merong info tungkol sa ganyang condition. Ingat ka.
ung nabili kong cassava dito,buo pa siya, then nung slice kuna, medyo parang me bluish-gray ung palibot, is it still good to use?bago pa ung kamoteng-kahoy, sariwa pa siya ng buksan ko, please answer back asap....from philippines din daw to, nabili ko sa isang brazil store
thanks.
Hi Precy, you can probably (although I haven't tried this before) bake the cake for 45 minutes only, put the topping then put it back in the oven in the same temperature for 15 minutes. After 15 mins and the top has not yet browned, increase the temp to 400F and bake for another 5 minutes or until it has browned enough. Good luck!
Hello,
Love to try this cassava recipe...Just want to ask we actually have a gas oven that doesn't have any broil setting. can I just bake the cassava toping instead? if yes can you give me any idea for how long and what's the temp? thanks a lot
This reminds me very much of the cassava "pone" that my grandmother in Barbados made for us. I remember having to spend half an hour washing the grated cassava to remove the poison. At least, that's what she told me I was doing.
Do you still have to wash the grated cassava (or is the poison an old wives tale)? And can you suggest where I might get some in the UK?
I'm having fun reading through your blog
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