John Myers
Ingredients for 1 servings:
- 250 g cassava
- Oil or butter
- Salt and pepper, black from the mill
- Paprika powder, possibly smoked
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
far too unknown
Cassava comes to us in a layer of wax to prevent it from drying out. I like to cut 5 cm long pieces and then trim off the wax layer and skin. Then I cut the cassava into slices about 2 mm thick. Season with salt, pepper, and paprika and fry the cassava like fried potatoes in oil or butter until cooked through. I would advise you to season it only with salt the first time. Then you know what you’re dealing with. And it’s always delicious. Small diced onions are always okay. Smoked paprika is a real hit. A Spanish specialty, Pimentón de la Vera. Cassava is now readily available in Germany. But hardly anyone dares to try it. It’s often sold under the name Cassava. And many people simply don’t know what it looks like. That’s why my photo later on will also show a raw root. I hope that works.
Facebook Comments