Baked cassava fries recipe
Cassava is a tubular starchy root vegetable whose waxy, woody skin is a bit of a pain to peel, which is a shame because it’s as diverse as yam as an alternative to potatoes. Luckily, you can now buy frozen cassava chunks that are peeled and ready to use, which cuts prep time by 75 percent.
These baked cassava fries are a great swap for your usual potato fries and chips, and you can enliven them further by adding a seasoning of your choice.
Recipe from Zoe's Ghana Kitchen by Zoe Adjonyoh (published by Mitchell Beazley, £25).
Ingredients
- 400 g cassava
- 1 pinch cooking salt
- 3 tbsp granulated sugar
- 4 garlic cloves, sliced
- 3 tbsp chopped parsely
- 1 pinch sea salt
- 2 tbsp vegetable oil or cooking oil spray, for coating
- 14.1 oz cassava
- 1 pinch cooking salt
- 3 tbsp granulated sugar
- 4 garlic cloves, sliced
- 3 tbsp chopped parsely
- 1 pinch sea salt
- 2 tbsp vegetable oil or cooking oil spray, for coating
- 14.1 oz cassava
- 1 pinch cooking salt
- 3 tbsp granulated sugar
- 4 garlic cloves, sliced
- 3 tbsp chopped parsely
- 1 pinch sea salt
- 2 tbsp vegetable oil or cooking oil spray, for coating
Details
- Cuisine: Ghanaian
- Recipe Type: Side dish
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 55 mins
- Serves: 6
Step-by-step
- Peel and prep the cassava. Cut off both ends and then cut in half lengthways. Remove the stalky thread running down through the middle of each half. Make a shallow cut into the skin of the cassava and gradually work your knife just under the pink layer of the cassava flesh to remove the skin.
- Cut the peeled cassava into basic chip shapes and rinse thoroughly in cold water to remove the starch.
- Place the chips in a saucepan, pour in water to just cover and add a little cooking salt and sugar. Parboil the cassava chips for 10–15 minutes until just fork tender – if you overboil them, they will fall apart, so be vigilant!
- Quickly drain the cassava chips and leave the steam to rise off the chips while they cool. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4 and line a baking tray with foil or baking parchment.
- Toss the cassava chips in the garlic, parsley, sea salt and a little cooking oil spray or vegetable oil in a bowl, coating evenly all over with the seasoning.
- Spread the chips out on the lined baking tray in a single layer and bake for 30–40 minutes or until lightly browned and crisp at the edges, turning them over halfway through the cooking time.
This recipe is from Zoe's Ghana Kitchen by Zoe Adjonyoh (published by Mitchell Beazley, £25). Photography by Nassima Rothacker.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature