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Mandioca Frita (Fried Cassava)

The Quirky Foodster Team

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Ingredients

  • 700 g (1 1/2 lb) cassava, peeled and cut into batons
  • 1 (4 cups) litre oil for frying
  • 1 tsp (1 tsp) salt

Method

  1. Boil the cassava batons in salted water for 15 minutes until just tender but not falling apart.
  2. Drain thoroughly and pat dry with a clean towel.
  3. Heat the oil to 180°C (350°F) and fry the cassava in batches until golden and crisp, about 5-6 minutes per batch.
  4. Drain on paper towels and sprinkle with salt while hot.

Introduction: Cassava is a staple root vegetable in Guinea-Bissau's interior regions, and frying it into golden batons makes for a simple, crisp side dish or snack served alongside fish and stews nationwide.

Cultural Background: Cassava is a staple root vegetable in Guinea-Bissau's interior regions, and frying it into golden batons makes for a simple, crisp side dish or snack served alongside fish and stews nationwide.

Tips: Par-boiling before frying ensures the cassava is tender inside and crisp outside; skipping this step leaves the centre tough.

Variations: Toss the fried cassava with a little chili powder for a spicier finish. Already vegan as written; this is the base authentic version of the dish.

Storage: Best eaten fresh; store leftovers in the fridge for up to 1 day.

Reheating: Reheat in a hot oven or air fryer for 5-8 minutes to restore crispness; avoid the microwave.

Nutrition: Approx. 260 kcal, 2g protein, 12g fat, 38g carbohydrate per serving.

FAQs:

Q: Can I bake instead of fry?

A: Yes, toss in oil and bake at 220°C (425°F) for 25-30 minutes, turning halfway.

Q: Why par-boil first?

A: It softens the dense cassava so the interior cooks through evenly during frying.

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