INGREDIENTS: tsp = teaspoon tbsp = tablespoon
1 kg manioc
1 l oil, for frying
Salt to taste
- Cut off the ends of the cassava root.
- Cut cassava root into chunks 5-6 cm length.
- Make a lengthwise slit (2 mm deep) along the cassava chunks.
- Slide your knife under the peel to separate it from the flesh and remove cassava peel (thin brown skin and thick and pinkish white in color cortex) by hand.
- Cassava peels can be easily detached from the flesh.
- Rinse cassava well under running water.
- Cover the cassava flesh with cold water (without salt or add just a little salt).
- Bring to a boil and cook until tender.
- Remove the tough core from the centre of each cassava chunk.
- Gently cut chunks into wedges.
- Deep fry cassava on high flame until golden brown and crisp.
- Place them on absorbent paper to drain excess oil
- Season with salt and serve immediately, while very hot.
Cassava or manioc root, native to the Amazonian region, was the basis of the Native Brazilian culinary and is still an important food resource to Northern and Northeastern Brazilian populations. Cassava tastes its best in this recipe: delicate but tasty, crispy on the outside and creamy inside.