Cassava (Yuca) Fries & Book Signing Pics

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.

INGREDIENTS

2 lbs cassava

Oil for deep frying

Freshly ground black pepper

DIRECTIONS

1. 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.
2. When cassava is cooled completely, cut into half lengthways; remove the stem from the middle. Cut the halved cassava into thick cut strips.
3. 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.

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The OTHER Potato Fries

I LOVE French Fries but when I want to be really good, I opt for Sweet Potato Fries. They are very quick and easy to make. I particularly like how the salt counter-balances the natural sweetness of the sweet potato. And you know what? You can eat the sweet potato fries with the same condiments you use for French Fries. And really, the sweet potatoes fries go well with fish, chicken, burgers and many other things that fries accompany.

For these fries, opt to use the white-fleshed sweet potatoes or the yellow-fleshed ones. The popular orange-fleshed sweet potato will yield a different result in terms of texture, more creamy than starchy. In fries, I am looking for starchy, not creamy.

Sweet Potato Fries

INGREDIENTS

1 lb white or yellow-flesh sweet potatoes, washed, scrubbed and patted dry

Vegetable or Canola Oil

All purpose seasoning

Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees F
2. Remove the top and bottom tips of the sweet potatoes (about 1/2 inch both ends).
3. Cut the sweet potatoes lengthways into 1/4 inch thick slices.
4. Lie the cut slices flat and cut lengthways into 1/4 inch thick slices
5. Add sliced potatoes to a baking sheet, drizzle with oil to coat; sprinkle all purpose seasoning, salt and pepper to taste. Toss to mix and coat.
6. Spread seasoned potatoes into a flat single layer.
7. Add pan to oven and bake for 18 minutes. Use a flat spatula to flip the fries and bake for another 18 minutes. Remove from pan and serve immediately.

I'm doing another book signing this week, this time at the University of the West Indies - Cave Hill Campus (Barbados) on Wednesday, March 23 from 5 - 7 p.m. I'll be sure to post some photographs next week, in addition to some from yesterday's Cloister book signing that took place at Sheraton Mall.

Hey, it's Lent and we're always looking for seafood dishes. Try this butterfish in butter sauce recipe that's on the table in about half an hour. Any white fish of your choice will work.

Have a good week everyone.

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Crispy Fried Eggs

How do you like your eggs fried? Sometimes I like mine well beaten with thinly sliced green onions and tomatoes. At times I just like them beaten and fried until they are fully cooked. There are times when I like it cracked directly into the pan and cooked gently on low heat. But my favourite way to have them is fried crispy at the bottom with the yolks still a little runny. Then, I pepper it with tomato ketchup, smear the ketchup over the eggs and dig in! Yum!

Crispy Fried Eggs

A wok or karahi works best in cooking the eggs this way, or use a small frying pan.

Ingredients

2 eggs

Salt and pepper to taste

Oil (neutral tasting)

Method

1. Add enough oil to karahi or wok to form a little pool at the bottom. If using a small frying pan, add 1/4 cup of oil (not to worry, the eggs cook up really quick and barely absorbs any oil).
2. Heat the oil in pan until very hot but not smoking; meanwhile, crack the eggs into a bowl.
3. Pour the eggs into the oil (watch out, it might spit a little); let fry until the edges start to crisp; base the top of the eggs with some of the oil and season with salt and pepper to taste.
4. Remove eggs with slotted spoon and drain on paper towels then serve immediately.

Do you know what Mannish Water, Matrimony and Leggings are? Yes, we're still talking about food! Click here to find out.

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Pancakes & Book Launch Photographs

Whew, I am barely making it to the weekend deadline of posting.

Given that Tuesday is Shrove Tuesday or as we like to say Pancake Day, let's go crazy and batter up! Pour it, swirl it or drop it. Whether you make the traditional flat pancakes or the Portuguese-inspired Malasadas, that's a favourite in Guyana, be sure not to miss having pancakes on this official day that we get to really indulge.

Whether you make them small or large, stack 'em high and watch them disappear. Here's the recipe for the fried pancakes (malasadas), including a step-by-step demo. You'll find a recipe for homemade syrup too. I think that everyone knows how to make the flat pancakes right?

I have finally gotten a chance to download some images of the book launch and am sharing them with you. Please click here to see the set.

Signing a copy of the book for Dr. Steve Surujbally, head of Guyana's Election Commission

I'm off to grade papers now.

Have a great week everyone.

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