Peel the cassava and cut it into French fry-sized pieces. Rinse the cassava pieces under cold water to remove any excess starch. In a large pot or deep fryer, heat the oil. Once the oil is hot, ...

Peel vegetables, then cut taro and potato into 1 cm-thick batons; cassava into 5 mm-thick slices; and plantain lengthwise into 1 mm-thick slices, placing vegetables in acidulated water as you go to ...

To make the Creole sauce, soak the onion slices in iced water for 5 minutes to crisp. Remove from the water, drain, and place in a bowl. Add the sliced chile, coriander and lemon juice to the onion.

Cassava is an African dish that contains plenty of carbohydrates, vitamins, and minerals. It can be prepared by boiling, frying, roasting, and also deep-frying.

Boil peeled cassava until tender but firm. Drain well, then break into lengthways finger strips. Since the cassava has natural divisions running the length of the tuber anyway, it is best to use these ...