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450g/1lb Cassava (manioc, Yucca)



Vegetable Oil for deep-frying

Garlic or Onion Salt to serve




1. Peel the cassava and cut into 12mm/ inch wedges. Place the cassava and salt in a large saucepan with plenty of water, bring to the boil then cook for 20-30 minutes or until tender. 


2.  Preheat the oil to 180C/350F.


3. Drain the cooked cassava well and dry on kitchen paper.


4. Deep fry in batches for 2-3 minutes until golden brown. 


5. Drain on kitchen paper and sprinkle with a little garlic salt. Serve immediately.






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