How to Prepare and Cook Cassava in Different Ways
Different Preparation Styles for Cassava
- Boiling: Boiling is the most common way to prepare cassava. Peel and wash the cassava root and cut into cubes or slices before boiling in enough water for about 10-15 minutes or until soft. After boiling, it can be served as is or used in a variety of recipes.
- Steaming: To steam cassava, peel and wash the root and cut it into cubes or slices. Place the cut cassava onto a steaming tray over boiling water and steam for 8-10 minutes or until soft. The steamed cassava can be served as is or added to your favorite dish.
- Baking: Baked cassava is a great option if you want to reduce preparation time. First, preheat your oven to 350°F (176°C). Peel and wash the roots before slicing them into 3/4 inch thick pieces. Place the slices on an oiled baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown. Enjoy your crispy baked cassava!
Tips on How to Peel and Cut Cassava Properly
Firstly, you should wash off any dirt from the surface of the cassava before attempting to peel or cut it. To do this, simply run cold water over the entire vegetable until the surface is clean.
Next, use a sharp knife or vegetable peeler to remove the tough brown skin of the cassava. Be sure to handle your knife carefully and keep fingers away from its blade as you work. Once all of the skin has been removed, use a sharp chef’s knife to slice off both ends of the root before cutting it into even pieces or cubes. Depending on what kind of dish you will be preparing, you may need different sizes of pieces.
Finally, after cutting your cassava into pieces, use a spoon or paring knife to scoop away any remaining bits of skin that may still be attached to each piece. This step is important for ensuring that no bitter skin remains in your dish!
Different Ways to Cook Cassava
Frying: Frying is an easy way to add flavor to your cassava dish. Heat oil in a skillet over medium-high heat and add cubed cassava pieces when hot. Fry for 3-5 minutes per side, or until golden brown. Season with salt and pepper as desired before serving for a delicious snack!
Baking: Baking is one of the easiest ways to incorporate cassava into your meals without having to worry about added fat from frying. Preheat oven to 375°F (190°C). Peel the skin off your cassava root then dice into small cubes or slices. Spread on baking sheet lined with parchment paper; season with olive oil, salt & pepper, garlic powder, rosemary (or other herbs), grated parmesan cheese – whatever you desire! Bake for 25 minutes in preheated oven until golden brown and crispy.
Mashing: Mashed cassava is an incredibly versatile dish that pairs nicely with just about any main course meal. To mash cassava, start by boiling it in salted water for 10-15 minutes until tender when pierced with a fork. Drain off excess liquid before mashing with either potato masher or electric hand mixer adding butter/vegan butter/coconut oil for added richness if desired. Serve warm topped with freshly chopped parsley or chives.