Cassava Bread and Fry Fish. Waterloo Signature!

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based protein alternative.

cassava

🥗Healthier: sweet potato

💰Cheaper: potato

Sweet potato offers similar texture and flavor.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more affordable.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity, while vinegar is often cheaper.

Clean the fish and wash it thoroughly.

Peel the cassava using a method that ensures it peels easily.

Chop the cassava into smaller pieces for blending.

Blend the cassava with water until smooth.

Use a cloth to squeeze out excess water from the blended cassava.

Compress the cassava to remove more water, letting it sit for 5-6 hours or overnight.

After draining, break the cassava into powder form by rubbing it with hands.

Prepare a frying pan or pot for baking the cassava dough.

Put the cassava powder into the pan, ensuring it's not too thick or too light.

Cook on low heat for about 60 seconds, then flip and cook the other side until baked.

Season the fish with garlic, onion, and pepper, then set aside.

Prepare the gravy by mixing seasoning cube, white pepper, and salt, and add tomato paste.

Fry the gravy mixture until well combined and set aside for plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary