Deep-fried cassava
Deep-fried cassava. Cassava was something I ate a lot growing up. We always cooked a lot and had lots of leftovers to fry. Everyone in my family looked forward to fried cassava.
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Ingredients of Deep-fried cassava
- Prepare 1 of cassava.
- Prepare of Water to boil.
- You need of Cooking oil to deep fry.
A wide variety of cassava frying options are available to you, such as local service location, key selling points, and. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. Tapioca and foufou are made from the starchy cassava root flour. Procedure of cooking Deep Fried Cassava.
Deep-fried cassava step by step
- Peel the cassava, remove the middle part they say it's poisonous 😪 boil till soft but not mashy.
- I waited till they are cold and I deep fried till crunchy drained on paper towel and serve with tea..
Add the sliced cassava into a large sufuria add little bit of water, turmeric powder/ food color and salt. I have a sweet tooth -Now you know. Cassava or yuca (joo-kah) is a starchy tubular root like a potato, and is not to be confused with yucca (yuck-ah) I love it boiled in salt and served with an onion and garlic mojo. I also love it deep fried! English: Thinly sliced cassava which is then deep fried in vegetable oil.