Cassava, otherwise known as manioc, mandioc, or yuca in Peru is a carbohydrate root food that has high fiber content, and the leaves are a valuable source of protein. It is long and ugly – looks sort of like a big fat sausage with rough outer skin. It is very important to make sure you are buying SWEET cassava, not bitter, because bitter cassava has leaves that contain cyanide, and we don’t want anybody out there meeting their end by the hands of a root, do we?
Anyway, since cassava is pretty bland by itself, its best served with a dipping sauce rich in flavor, which is why I’m throwing in my secret recipe for Cuban Mojo on the site as well. Just follow the link below if you’re feeling inspired. Enjoy and good luck!
Click here for my Vegan Cuban Mojo recipe, which is a great dipping sauce to serve with these tasty treats!
First thing, peel the cassava and cut it lengthways into 2 in. wide pieces. Then cut these pieces into slices, about 3/4 in. thick, so you end up with large french fry looking things.
Place the slices into a pan of salted water and bring to a boil. Lower the heat until the water simmers and cover. Cook the cassava for approx. 15 minutes, or until the slices are tender and just beginning to break up. Drain the cassava thoroughly and pat them dry with a paper towel.
Pour veg oil into your frying pan at a depth of about 2 inches. Heat the oil and then fry the pieces for 3 to 4 minutes or until they are golden brown and crispy on all sides. You might have to do a few batches of these.
Lift them out of the oil with a slotted spoon and drain the excess oil. Season with salt and pepper and serve at room temp