Recipe For The Crispiest Cassava Fries.

If you have never made cassava fries before well I am here to tell you , it an absolute must-try! This starchy root packed with high fiber cannot be only stuck at Fufu, Kokonte or Gari. These fries are tasty, crispy and you get to season it with any exciting spices!

It requires very little ingredients to make and can be made within 30 minutes readying for chowing down !

These fries requires that you buy Cassava Apem from the market which is a more slender less fibrous cassava variety. Ask for this from the cassava vendor. Wash the roots clean to get rid of old soil. Three medium-sized fingers is usually enough for 1 adult so try not to overdo it.

Watch how to make it below:

Ingredients Needed:

3 Fingers of Cassava Apem

Salt

2 cups of Vegetable Oil

Cooking Instructions:

1. Wash cassava of all dirt and grime.

2. Peel rough skin , chop off the ends.

3. Split the cassava into two and slice out the middle fibrous heart..

4. Slice into fry shapes.

5. Wash the fries twice until water is no longer milky white. That shows a reduction in starch.

6. Place a pot of water on fire and generously salt it. Usually 1 tablespoon of salt should be enough.

7. Once water has a gentle boil, pour fries in and parboil until softened to the touch. This will take about 15minutes.

8. Drain hot water and dry the fries on a kitchen towel till moisture drains out, about 5 minutes.

9. Heat about 2 cups of vegetable oil in a frying pan. Fry until crispy.

10. Serve hot with your favorite dipping sauce or as a side with wings, pork or fried fish.