Sides
Sautéed Cassava with Onions
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) cassava root, peeled and cut into chunks
- 150 g (1 large) onion, thinly sliced
- 30 ml (2 tbsp) vegetable oil
- 5g (1 clove) garlic, minced
- 5g (1 tsp) salt
- 1g (1/4 tsp) black pepper
Method
- Boil the cassava chunks in salted water for 20-25 minutes until tender; drain well.
- Heat oil in a frying pan and saute the onion and garlic until golden and softened.
- Add the boiled cassava to the pan and toss gently to coat in the onions and oil.
- Cook for 5 more minutes, turning occasionally, until lightly golden at the edges.
- Season with salt and pepper and serve warm.
Introduction: Boiled cassava finished with sauteed onions and a touch of oil is a simple, widely eaten side across Guinean households, valued for turning the humble root vegetable into a flavourful accompaniment with minimal ingredients.
Cultural Background: Boiled cassava finished with sauteed onions and a touch of oil is a simple, widely eaten side across Guinean households, valued for turning the humble root vegetable into a flavourful accompaniment with minimal ingredients.
Tips: Remove the fibrous central core from the cassava chunks before serving. Boil the cassava until just fork-tender to avoid it falling apart when sauteed.
Variations: Add a pinch of chili flakes for heat. Finish with chopped parsley for freshness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a skillet over medium heat until warmed through.
Nutrition: Calories: 260 kcal | Protein: 2 g | Carbs: 48 g | Fat: 7 g | Fibre: 3 g
FAQs:
Q: How do I know when cassava is properly cooked?
A: It should be easily pierced with a fork but still hold its shape.
Q: Can I use frozen cassava?
A: Yes, frozen peeled cassava chunks work well and reduce preparation time.
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