Serve hot with chilli sauce, stews or grilled dishes.
INDEPENDENT GREENGROCER · REDHILL MARKETMarket-fresh produce · Retail & wholesale enquiries
AFRICAN & CARIBBEAN
Crispy cassava wedges
Cassava is peeled thoroughly, boiled until tender and then roasted for crisp golden edges.
SERVES 4PREP 20 minCOOK 40 min
FOSTER'SCrispy cassava wedgesRECIPE KITCHEN
Method
- 1
Cut off both ends of the cassava. Cut into manageable lengths and remove the thick brown skin and pinkish layer beneath it completely. Cut the white flesh into wedges and remove any tough fibrous core.
- 2
Put in a large pan, cover well with fresh water, bring to the boil and cook for 15–20 minutes until completely tender. Drain thoroughly. Do not eat cassava raw or undercooked.
- 3
Heat the oven to 210°C fan. Toss the cooked wedges gently with oil, paprika and salt and spread on a tray.
- 4
Roast for 20–25 minutes, turning once, until crisp and golden. Finish with lime.
FOSTER'S TIP
Fresh cassava must be properly peeled and fully cooked before eating.
Cool promptly and refrigerate cooked cassava for up to 2 days. Reheat until piping hot.
No major allergens in the listed ingredients.
COOK MORE WITH YOUR PRODUCE
Related recipes
KNOW WHAT YOU'RE BUYING
MORE RECIPES →Fresh ingredients, properly explained.
Follow the ingredient links for produce information, storage guidance and more ways to use what you buy.