Friday, March 14, 2008
It is not that hard to find cassava in Montreal. Normally it is preserved with paraffin wax. It is good to eat with a cup of tea in one calm afternoon.
- 2 cassava root, peel of the skin, cut into 5cm in length and wash
- 1/2 can of coconut milk
- 3 cloves of garlic, crush until smooth
- 1 Tbsp of ground coriander
- 1 Tbsp of salt
- 1 tsp of sugar
- 100ml of water
- oil for frying
In a pot, mix well all of the seasoning, coconut milk and water. Put the cassava inside the pot and cook it with a lid on until it changes color or cracks. Then take it out, drain it and deep fry it with hot oil under medium heat until yellowish-brownish (see the above picture).