How to Boil and Fry Cassava
Cassava must be peeled thick to remove the fibrous outer skin and the inner rind before being boiled until tender. Once fork-tender, it can be served as is or finished in hot fat to create a crisp, golden exterior.
Commit to the peel
Cassava has two layers of skin; you must remove both down to the white, starchy flesh to avoid a woody texture.
- Heavy-duty vegetable peeler or paring knife
- Large stockpot
- Heavy-bottomed frying pan
- Spider skimmer
What goes in.
- 2 lbFresh cassava root
- 1 tbspKosher salt
- 1/2 cupNeutral oil for frying
Don't rush the simmer
Cassava is finished when a knife slides into the thickest piece with zero resistance, similar to a waxy potato.
The method.
Peel and prep
Cut the root into manageable 4-inch cylinders. Use a knife to slice through the thick brown skin and the thin pinkish-white rind beneath it until you reach the pure white flesh.
Boil
Place the pieces in a pot covered with cold water. Add salt. Bring to a boil, then reduce to a steady simmer until tender, usually 25 to 30 minutes.
Remove the core
Once cool enough to handle, split the pieces lengthwise. Pull out the tough, woody central string that runs through the middle of each piece.
Fry
Heat the oil in a pan over medium-high heat. Fry the boiled segments until they develop a light golden crust, about 3 minutes per side.
When it doesn't go to plan.
Always submerge the root in cold water before turning on the heat to ensure even cooking.
If you are not cooking the cassava immediately, store peeled pieces in a bowl of cold water in the refrigerator for up to 24 hours.
The central core is inedible; failing to remove it before serving ruins the texture.
The ones that keep coming up.
How do I know if the cassava is fresh?
Look for roots that are firm with no soft spots or mold. When you cut it, the interior should be stark white without any grey or brown streaks.
Can I bake instead of fry?
Yes, brush with oil and roast at 400°F (200°C) until the edges are brown and crisp.
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