I recently discovered this recipe and cannot wait to share it with you. French fries have got nothing on this cassava fries, nothing at all.
Cassava also called yuca, manioc, mandioca and Brazilian arrowroot is a woody shrub extensively cultivated annually and a major source of carbohydrates, it is rich in a range of nutrients like vitamin c, fibre and potassium. Cassava can be used as an efficient substitute in almost all of your favourite potato dish.
Baked cassava is a simple and healthy way to enjoy cassava as it requires very little ingredients and involves no frying. The end result is a delicious crispy on the outside and soft on the inside meal.
Cooking time : 55 minutes
- 2 large cassava tubers
- 2 tbs olive oil
- ½ tsp chilli powder
- 1 tsp salt
- Freshly ground black pepper
- Preheat oven to 450°F
- Peel Cassava removing it’s waxy skin
- Chop the peeled cassava in half and then slice each into fry shapes
- Placed the sliced cassava into a large pot and fill with water ensuring that the cassava slices are completely submerged in water
- Cook for 20 minutes or until the cassava can be easily pricked with a fork
- Strain the cassava from water and rinse with cold water
- Place the cassava in large bowl and top with olive oil ensuring each stick is saturated with oil
- Sprinkle with chilli powder, salt and pepper and lightly toss to coat
- Line a baking sheet, try to not overcrowd and bake for 20 minutes
- Remove from the oven and flip
- Place back into the oven and bake for another 15 minutes
- Let it cool, then serve
Serve with ketchup, coconut butter or any sauce of choice.