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Deep-fried chunky cassava chips
Aipim frito
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2011
Cassava grows well in hot and humid climates, and features in many Brazilian recipes from main courses to desserts, bread and cakes. Because it has a high starch content, it makes delicious chips that are crunchy on the outside and fluffy in the middle, so an evening out often begins with an order of this popular bar snack.
Ingredients
Method
1 Peel the cassava and cut across its width into three chunks. Peel the onion and spike it with the cloves, then put it in a large pan.
2 Add plenty of water to the pan - you’ll need about 3 litres/5¼ pints/12 cups - and add the salt. Add the cassava root and bring to the boil.
3 Turn down the heat, half cover the pan with a lid and simmer for 20 minutes, or until the cassava is