A street food inspired recipe for baked cassava root fries. Cassava is a starchy tuber and it makes the fluffiest fries, baked of course - no deep fat frying here!
Ingredients
Cassava Fries
1 medium sized cassava, peeled and chopped into ‘fries’
½ tablespoon avocado oil
½ tsp oregano
¼ tsp salt
pinch chilli flakes
Dip
100g Natural yoghurt (not low fat) or coconut yoghurt
1 Tbs tomato puree
½ Tbs lemon or lime juice
tsp smoked paprika
½ tsp honey or maple syrup (optional)
¼ tsp sea salt
black pepper
Red chilli for decoration
Instructions
Cassava Fries
Pre-heat the oven to 200C
Par-boil the cassava fries in a saucepan of salted boiling water for 10 minutes. Drain well, giving them a good shake in the drainer to fluff up the edges then place in a medium sized bowl and toss with the oil, herbs, salt and chilli flakes.
Spread on a baking sheet and cook for 15 minutes till crispy and browned.
Dip
Simply mix together all the ingredients, adjust seasoning to your preference (coconut yoghurt will taste naturally sweeter so may need balancing with more juice) and serve alongside the warm chips.
Notes
A medium sized cassava is about 15cm long x 10cm wide.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/baked-cassava-root-fries-with-smokey-tomato-dip/