One Sunday afternoon, you’re looking for something out of the ordinary without spending four hours in the kitchen. Cassava is exactly that. Little known, often poorly prepared, but honestly excellent when you know how to handle it.
Ingredients :
- Fresh cassava — Choose a firm root, without soft spots or a sour smell. The skin should be brown and dry—if you press on it and it gives way, move on. Rare in conventional supermarkets, but in any African or Caribbean grocery store, you’ll find it easily. Count about 250 g per person.
- Lemon or vinegar — For the soaking water. The juice of half a lemon or half a spoon of white vinegar is enough. This helps neutralize the root’s natural compounds. Not essential, but a good habit to take systematically.
- Salt — In the cooking water, not before, not after. Like with potatoes: one teaspoon in a large pot of boiling water. That’s all the cassava needs to reveal its mild and slightly sweet flavor.
