CASSAVA FRIES RECIPE

These Cassava fries are a reminder of the street vendors you find in parts of East Africa, selling favorite snacks to the locals. Served hot with lemon juice or hot sauce, they are bursting with flavor and are a far cry from regular potato fries!

Lower in fat than regular fries they are higher in dietary fiber (twice that of a potato), are quite filling and are a nice change from your regular french fries. Just try them!

IMPORTANT:    Cassava contains natural occurring cyanide which is removed through the
cooking process. The root must therefore be cooked properly to detoxify it of the cyanide
before it can be eaten.



To Make this recipe, you will need the following:

Ingredients


4 large cassava roots
2 tbsp olive oil
salt and pepper to season

Directions

  1. Peel the cassava root and then divide each cassava root into 4 thick strips (1 cassava root serves four). Lay them in a large pile on baking tray.
  2. Bring a pot of salt water to a boil and then add the cut cassava. Boil for about 30 minutes.
  3. Remove from the stove and drain all the liquid.
  4. Add all other ingredients and mix thoroughly.
  5. Preheat oven to 400°F.
  6. Bake for 15-20 minutes or until golden brown.

Notes
  • Serve them hot out of the oven as an appetizer!
  • This is street food at its best! Served with chili sauce these tasty fries are bursting with flavor.
  • They also make a nice side dish with a burger or some other protein.

ADDITIONAL CASSAVA INFORMATION

Cassava (Manioc or Yucca) is a starchy root vegetable which is a staple in many parts of Africa. It is especially popular in West Africa where it is prepared in many different ways. You can use cassava root as you would potatoes. It has a similar texture to regular potatoes but is more fibrous and it contains more starch. Like other tubers, they are high in fiber and low in fat.

You can purchase them year round, at most supermarkets or from African/Asian/Latin markets or stores.

Key Nutrition

Fiber:          High
Vitamins:   A & C
Minerals:   Magnesium, Phosphorous, Potassium* & Calcium


Selecting

•  Fresh yucca has thick, dark brown skin that resembles a tree's bark.
•  Look for firm blemish free tubers.

Storage

Cool, dark & dry place for up to one (1) week

Other Cooking Options

Cassava root can be boiled or cooked as vegetables. They can also be grated for baking, dried & ground into tapioca flour, boiled and then baked as cassava fries or sliced into snack chips.



More Cassava Recipes

Boiled Cassava
Spiced Cassava


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