Cassava chips with lime mayo
Sunday 18 August 2013
I used to see cassava for sale in ethnic food stores and never quite knew what to do with it. A tropical root vegetable, its long, thick, bark-like appearance makes it look barely edible, but since tasting these chips at a friend's house, I'm hooked.
My experience with cassava is that sometimes it takes ages to become tender and other times will take no longer than a potato. For the most golden, crisp chips, the trick is to boil it until it starts looking fibrous. Serve these as a nibble while the beef cooks.
1kg/2lb cassava or yam, peeled and cut into chunky chips
Vegetable oil for frying
6 tbsp mayonnaise
Grated zest and juice 1 lime
Cook the cassava in simmering salted water until very tender and beginning to break up. Drain thoroughly and dry with a paper towel.
Heat 5cm vegetable oil in a deep, wide-based pan to 180C/ 350F/Gas4, or until a cube of bread dropped in the oil turns golden in 40 seconds. Use to fry the cassava for 3 to 4 minutes, turning occasionally, until golden and crisp all over. You might need to do this in batches.
Drain on kitchen paper and season generously with salt.
Spoon the mayo into a bowl and stir through the lime zest and juice. Serve with the cassava chips.
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