What plant is toxic eaten raw, but highly nutritious when cooked? Cassava. Cassava, a woody shrub originally from Brazil but contributing to a substantial amount of calorie intake in Africa, Asia and Latin America, is one of the most efficient producers of carbohydrates and energy among all food crops. This recipe looks at the fried cassava root, however feel free to check out my cassava leaf stew here (a popular West-African dish). I personally like it sprinkled with salt and alongside a smokey tomato dip, but feel free to research online your own creative dips — the options are endless!
Total prep time: ~ 15 min. || Total cooking time: ~ 20 min.
This recipe serves 6-8.
- 1 kg cassava, peeled and sliced
- Water (for boiling)
- Vegetable oil (for deep frying)
- 1/2 teaspoon salt
- In a large pot put the sliced cassava with water, and add the salt.
- At medium-low heat, bring it to a boil for about 15 minutes or until tender.
- Now that the cassava has been prepped, remove them from the water and pat dry with paper towels.
- In a large frying pan, add the vegetable oil for deep frying and heat up to ~ 180 degrees Celsius.
- Once the oil is hot, carefully place the cassava into the heated oil and fry them until golden brown on both sides for about 6 to 8 minutes.
- Remove the cassava pieces from the oil and drain on paper towels.
- Sprinkle with salt and serve with dip of your choosing!
Health Benefits of Cassava Roots
Cassava roots, in addition to being a large source of carbohydrates, contain significant amounts of a wide variety of nutrients including calcium and Vitamin C. Additionally, it is a rich source of fiber which is essential for healthy bowel movements. Another important aspect of fiber is that it aids the digestive system by absorbing all toxins from the intestines, promoting the reduction in potential inflammation.