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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| plants:cassava [2021/01/24 16:22] – [Planting Months] jaffa | plants:cassava [2021/09/08 20:58] (current) – [Preparation] jaffa | ||
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| * Place the cut and peeled yuca pieces in a pot, cover with cold water, season with salt, and bring to a boil. | * Place the cut and peeled yuca pieces in a pot, cover with cold water, season with salt, and bring to a boil. | ||
| * Lower the heat and simmer until tender, about 20 minutes. | * Lower the heat and simmer until tender, about 20 minutes. | ||
| - | * Drain well. | + | * Drain well, do not re-use the water used for boiling. |
| Frying: | Frying: | ||
| Line 57: | Line 57: | ||
| Add the cassava to the hot oil in batches, making sure not to overcrowd the pot. Fry until golden brown, turning occasionally. | Add the cassava to the hot oil in batches, making sure not to overcrowd the pot. Fry until golden brown, turning occasionally. | ||
| Remove and place them on paper towels to drain. | Remove and place them on paper towels to drain. | ||
| + | |||
| + | Cassava is best eaten with protein and a well balanced diet. | ||
| ===== Tags ===== | ===== Tags ===== | ||
