How to Cook Frozen Cassava

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.

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