Cassava Chips RecipeOrigin: West Africa Period: Traditional |
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In the Caribbean the starchy tubers known in Africa (and elsewhere as Cassava or Manioc) is known as Yucca (and no, it has nothing to do with the Agave plant). On many Caribbean islands (in common with West Africa in fact) and there are two kinds the 'sweet' and 'bitter'. The sweet kind has much less cyanide compounds than the bitter and though it does need to be cooked before being consumed it does not need to be leached before being eaten. Cassava goes off very quickly unless it is waxed, but the waxed kind will keep in the refrigerator for a couple of weeks unless the wax coating is damaged. Choose young tubers (older tubers become woody) and peel before use. Ingredients:
1 tbsp hot chilli powder 
Cassava Chips Preparation:Method:Pare the cassava and remove any woody sections and any brown outer rim then use a mandolin to slice into thin slivers about 2mm thick at most. Heat your oil in a wok or a deep fat fryer and drop the cassava slices singly into this, frying them in batches. When crisp remove from the oil and drain on kitchen paper. Combine the chilli powder, salt and cayenne pepper in a small bowl and use to season the cassava chips before serving. Serve with hot sauce. |
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