Fried Cassava from The Settler's Cookbook by Yasmin Alibhai-Brown
Bring water, salt and lemon to the boil. Cook the large chunks of mogo – peeled or plopped out of a packet – until they look a bit like parboiled potatoes. Drain and leave for an hour to dry off....
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Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Peeler
Ingredients
- Salt and chilli powder to taste
- Water to cover the cassava
- Oil to fry – about 2 in. in a frying pan
- A little lemon juice
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