This is a classic recipe from Niger for how to prepare chips (fries) from cassava batons.
Prep time: 20 minutes/Cook time: 30 minutes/Serves 4
Ingredients:
1 cassava (about 35-40cm long)
oil for deep frying
salt, to taste
Method:
Peel the cassava to remove the outer skin and reveal the white flesh.
Cut the cassava into rounds about 12cm thick. Cut these in half, then slice into sticks.
Bring a pan of salted water to a boil, add the cassava sticks and boil for 10 minutes. Drain and set aside.
Put oil in a wok or deep fryer and heat to 180C. Once the oil is hot add the par-boiled cassava (cook in batches if needed, not to over-crowd). Cook for about 20 minutes, until golden brown all over.
Drain on kitchen paper and serve.
