>> Saturday, 26 March 2011
It seems as if I am in the mood for fries these days. The one saving grace is that I have been making fries with ground provisions. Last week it was Sweet Potatoes and this week it is Cassava (Yuca). I'd had cassava chips before - the cassava sliced thinly and fried like crisps. This is the first time I've had them like this - thick fries (though I've heard of it so often).
I love cassava, and so having it this way was exciting. It gives a whole new meaning to the term "boil and fry". In Guyana when we talk of a "boil and fry" we are referring to ground provisions that are boiled and then sauteed with aromatics such as onions, garlic, fresh herbs and tomatoes.
Making these cassava (yuca) fries is easy.
2 lbs cassava
Oil for deep frying
Freshly ground black pepper
- Peel cassava, cut into 4 inch pieces, lengthways. Put cassava into a large pot, cover with water and bring to a boil. When the water comes to a boil, add salt to taste; boil until cassava is fork tender. Drain well.
- When cassava is cooled completely, cut into half lengthways; remove the stem from the middle. Cut the halved cassava into thick cut strips.
- Heat oil in a deep frying pan until smoking hot. Working in batches, fry cassava until gently browned, sprinkle with black pepper immediately when finished cooking. Serve warm. You can opt to add a sprinkling of salt.
This week I will be heading to Trinidad to promote my book. There will be a book launch on April 1 at Normandie Hotel and then on Saturday, April 2, a book signing at Nigel R. Khan Bookstore - West Mall Branch.
Speaking of book signings, here are some photographs of the book signing that took place last Saturday on behalf of Cloister Bookstore here in Barbados. There was another book signing on Wednesday at the University of the West Indies - Cave Hill campus. I'll post those pics when I return from Trinidad.
As a result of my travels, I will not post next week but I'll be back to posting the following weekend. Until then, do be good to yourself and have a great weekend and a productive week.