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.
Boiling
Step 1
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.
Step 2
Add the frozen cassava. Cook for around 20 minutes or until the cassava turns soft but not mushy.
Step 3
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.
Frying
Step 1
Cut the boiled cassava into thick or thin wedges or long strips.
Step 2
Coat the skillet with vegetable oil. Heat for 3 minutes on medium heat or until the oil starts smoking.
Step 3
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.
Step 4
Turn off the heat source. Serve the fried cassava on its own or with seasonings such as salt and pepper.
Baking
Step 1
Cut the boiled cassava into long strips or chunks. Set aside on a plate.
Step 2
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.
Step 3
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.
References
Resources
Tips
- 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.