Frozen cassava is sold without its tough, exterior skin, making preparation a breeze. This starchy root, native to South America, Africa and Asia, is also known as yucca, tapioca or manioc. It has a creamy taste and can be prepared in much the same way as you would a potato. To make cooking easier, first boil the cassava to soften it before frying, baking or mashing it.
Fill a saucepan with water and set it on high heat. Sprinkle a little salt to taste and bring the water to a rolling boil.
Add the frozen cassava. Cook for around 20 minutes or until the cassava turns soft but not mushy.
Turn off the heat and discard the water. Place the cooked cassava in a colander or on paper towels to drain excess water. Examine the center for woody strands of fiber and discard.
Cut the boiled cassava into thick or thin wedges or long strips.
Coat the skillet with vegetable oil. Heat for 3 minutes on medium heat or until the oil starts smoking.
Add the cassava. Fry for around 7 minutes or until it turns golden brown. Flip the cassava wedges over at regular intervals with a spatula to prevent them from burning.
Turn off the heat source. Serve the fried cassava on its own or with seasonings such as salt and pepper.
Cut the boiled cassava into long strips or chunks. Set aside on a plate.
Spread the cut cassava evenly in a single layer on a baking sheet. Drizzle a little vegetable oil over it. Add seasonings, like a pinch of salt, pepper or cayenne powder.
Put the baking sheet in the oven. Bake the cassava at 425 degrees Fahrenheit for approximately 20 minutes, or until the cassava slices have lightly browned.
Items you will need
- Cutting board
- Make a cassava mash by first cutting the boiled cassava into chunks. Toss the cassava into a saucepan along with milk, butter and salt. Mash with a potato masher or blender until you get a creamy texture. Sprinkle a little pepper and grated cheese over it before serving.
- Test boiled cassava for doneness by piercing it with a fork. If the fork passes through easily, your cassava is cooked.