Fried cassava (Mandioca frita)
| Fried cassava is a perfect snack when you are enjoying a cold beer. It is best to use fresh cassava. Imported, fresh cassava can be recognised by the wax by which it is covered. Cassava is a tuber that grows below ground. It looses its freshnesh if it is exposed to air. Wax or paraffin prevents this exposure. |  |
Ingredients
- fresh cassava
- cooking oil or butter
- salt to taste
Preparation
The cassava should be peeled and cooked first. If you cut a tuber in two, you'll see that the stem continues within the tuber. Furthermore, you’ll see a dark ring just below the skin. Peel the cassava deep enough to remove this dark layer. Cook the cassava until it is tender. Drain the cassava in a colander. As the cassava is cooked, the stem can be removed easily.
Cut the cooked cassava in cubes. Fry these in oil or butter until golden. Season with salt and serve while hot.
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