Fried Cassava Recipe | How to Cook Cassava with Kachumbari | Infoods

cassava

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes offer a similar texture and flavor with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being a healthier fat option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity and flavor.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat while bell pepper adds sweetness without spice.

Wash the cassava on the outside until clean.

Using a sharp knife, divide the cassava into four portions.

Peel the cassava by making a slit and lifting the skin with your fingertips.

Cut the peeled cassava into quarters.

Place a pot over medium flame and add enough water to submerge the cassava.

Add around 1 teaspoon of salt to the water.

Cover and let the cassava boil for 10 to 15 minutes or until tender.

Drain the water and transfer the cooked cassava into a bowl to cool.

Finely dice 1 onion and transfer it to a bowl for kachumbari.

Chop 2 tomatoes and add them to the bowl with the onion.

Chop some coriander and add it to the bowl.

Toss all the kachumbari ingredients together and set aside.

Remove the fibrous core from the cooled cassava using a knife.

Heat vegetable oil in a deep pan over medium heat.

Using a skimmer, carefully drop the cassava into the hot oil.

Fry the cassava for 3 to 4 minutes until golden brown and crispy.

Use the skimmer to shake off excess oil and transfer the fried cassava to a plate lined with kitchen paper towel.

Optionally, sprinkle cayenne powder on the fried cassava for added spice.

Plate the kachumbari with some cucumber for crunch and serve with the fried cassava.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary