Garlic Butter Cassava
Toss warm cassava with:
- 2 tablespoons melted butter
- 2 minced garlic cloves
- Fresh parsley
- Black pepper
Crispy Roasted Cassava
After boiling:
- Toss with olive oil.
- Sprinkle with paprika, garlic powder, and salt.
- Roast at 425°F (220°C) for 25–30 minutes until golden and crispy.
Fried Cassava Fries
Boil until tender, cool slightly, then fry in hot oil until crisp and golden.
Serve with your favorite dipping sauce.
Storage
- Refrigerate cooked cassava for up to 3–4 days.
- Freeze cooked cassava for up to 3 months.
- Reheat by steaming, roasting, or microwaving.
Important Safety Tips
- Never eat raw cassava.
- Always peel and cook it thoroughly before consuming.
- Discard the cooking water after boiling.
- Bitter varieties of cassava require especially careful preparation and are often processed before cooking.
Final Thoughts
Cassava is a delicious, filling, and traditional staple enjoyed around the world. When peeled and cooked correctly, it can be a wonderful addition to a balanced diet. Whether served simply with butter or transformed into crispy fries or roasted wedges, cassava is a versatile ingredient that brings comforting flavor to countless meals while honoring generations of traditional cooking.
