Cassava Chips

I haven’t had these for over 20 years and happened on a cassava root in the Pakistani butchers. The boy has not heard of cassava and doesn’t like the look of it. It is decidedly ‘ethnic’ in his eyes and he thinks it going to be horrible. That said he does like the sound of the chips part.

225g cassava root (or more)

Chilli powder

Lemon juice

Salt

Oil

The ingredients couldn’t be easier once you have the cassava. Peel it under running water, as it discolours very quickly. As the boy’s not persuaded to start with, you don’t want to dissuade him even further. Chop it into very big chips. Boil in salted water for about half an hour. Pat them dry with kitchen towel. In this state the boy is, unsurprisingly, still not convinced.

Get the oil hot in a frying pan or chip pan and fry the cassava chips until they are crisp and golden. Drain on more kitchen paper.

Sprinkle liberally with salt, chilli powder and lemon juice.

It turns out he loves them. They have a sweeter taste than regular chips so the chilli and lemon offsets this nicely. They open out into ridges that run lengthways, which holds the seasoning nicely. He’s trying to remember what the root looks like raw so he can bring home another one. I’m almost dreading to think what root he brings home, thinking it’s cassava.