Where tapioca and wild boar lard are a hit

Kota Kinabalu: Cassava (tapioca), or popularly known by locals as Ubi Kayu, is easily grown everywhere in the tropical climate such as in Asian countries. 

Its roots are the part taken as flesh and turned into desired meals like snacks, staple food, enzyme, traditional drink or simply finger food. 

A visit to the roadside stalls along Tamparuli – before the pandemic crisis – will chance upon this vendor preparing a simple delicacy admired by locals as well as tourists from neighbouring, Sarawak.

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