There are many spicy foods that are good to serve at parties and as a good filling starter or snack. These Chilli Garlic Cassava Chips are perfect, especially when its accompanied with your favourite dipping sauces or ketchup. Like garlic bread or fries/chips, the combination of garlic and chilli with the fried cassava makes a yummy crunchy treat.
I recently made this dish when my friend had come over for dinner, she asked me to make something different with cassava and I thought it was a good opportunity to try this recipe out. My husband had first tried this recipe at a restaurant and was very keen for me to try it so I could recreate it at home, like the chilli paneer he had first tried at an Indian pub.
It is just amazing how by adding a few simple basic ingredients the taste changes. When we used to have cassava in Malawi, it used to be simply boiled and then served with some salt, chilli powder and lemon juice, or fried and made into crisps. We also used to use the flour to make various different savoury snacks. Indians also tend to eat cassava, potato etc. whilst fasting, so there are many recipes that we used to make. As I’ve grown up I’ve had more and more varied recipes using cassava as friends and family have tried experimenting with different methods of cooking and adding different ingredients.
Cassava is also known by many names including Mogo and Yuca (not to be confused with Yucca) and one of its products include Tapioca.
Chilli Garlic Cassava Chips
I use frozen cassava just for convenience, however you can use fresh also but the cooking time will change slightly for that. You can also use the chilli sauce that I use for chilli paneer to if you want a more saucy cassava starter.
Preparation time: 10 mins Cooking time: 30 mins Serves : 4 to 6
500g frozen cassava
4 to 5 cloves of garlic crushed
8 to 10 green chillies crushed
salt to taste
sunflower oil for deep frying
1) In hot salty water boil the cassava until tender and cooked, drain and let it cool for a few minutes. Cut into long strips or wedges. Crush the garlic and green chillies.
2) Deep fry the cassava in hot oil, over a medium heat, until crisp and beginning to brown. Drain on absorbent paper and keep aside.
3) Pre-heat the oven to 250 ‘ C, in a large baking tray place the cassava pieces. Mix the chilli and garlic with a little oil and pour over the cassava, coating all the pieces. Place the tray in the oven on high for 10 mins, reduce the heat to 180 ‘C until crispy and golden brown, taste the seasoning and serve warm.