In my opinion, cassava is one of those root vegetables that is underrated. Believe it or not there are so many great dishes you can create with cassava; it reminds me of potatoes. You can fry it, boil it, and bake it! Cassava (yuca) is very popular in Latin American and Caribbean cuisine.
I am happy to share my one-of-a-kind EASY buttered cassava recipe. If you happen to be watching your carbs, then you can substitute the vegetable oil with olive oil and half the amount of butter. Just bear in mind you will not get that full butter taste. But I do want you to be able to try the recipe to your liking.
Cassava should never be eaten raw. The unheated form contains a poisonous chemical called Hydrocyanic acid but when heated this chemical passes off. There are two forms of cassava: bitter and sweet. But in US you would mostly find the sweet cassava.
Cassava played an integral part of my West Indian diet. Growing up in the Caribbean, we ate cassava quite a lot mainly in soups and in a dish, we referred to as “Boil and Fry”. “Broil and Fry” is a Guyanese name given to ground provision (plantain, cassava, eddo) that is boiled, seasoned then fried using oil. This recipe is inspired by my Guyanese roots. Do enjoy!
You can cut your cassava any length you like but I prefer mine this length and thickness.
The key is to not overboil your cassava since it will be fried afterwards. Place all your cassava in boiling water altogether to make sure they boil at the same pace. This is to avoid some being fully cooked and others not.
As you’re cutting, place them into a bowl with waterPrint