How to make biwogo (fried cassava/tapioca/manioc)
Description
This simple recipe shows how to make biwogo or fried cassava (manioc, tapioca, yuca).
Summary
| Yield | |
|---|---|
| Source | admin |
| Prep time | 15 minutes |
| Cooking time | 30 minutes |
| Total time | 45 minutes |
Ingredients
Instructions
- Peel the cassava tuber(s) and unless too thin, cut through the middle into halves, then quarters, then halve each further so you have the pieces about the thickness of a (normal) sized finger ;) at the widest. Take care to remove the woody root in the middle. Thicker pieces logically need more time to get cooked.
- Heat the oil in a teflon pan, where it should be deep enough for deep frying.
- In the meantime, add the spices to the cassava wedges and make sure you mix thoroughly so they each get a coating of the spices.
- If the oil is hot enough, carefully place some of the cassava in the pan.
- After about 15 minutes they should be ready. Try poking them with a folk. It should be able to enter with no problem (unless they are thicker than suggested OR the cassava is of a poor woody nature).
- Place the ready cassava in a container with paper towels to absorb excess fat.
- Serve hot
Notes
Eat warm as a snack. There is no reason, though why one cannot eat them as a main meal with some nice sauce, or with some salad). ;). In many places, cassava is eaten merely steamed with different sauces, or some pound the steamed cassava into some fufu, before serving it.
You can use spices of your choice.
Some people cut the cassava pieces into thinner slices & prepare them like potato chips. They certainly need less time in the oil, in that case.
In places where cassava does not grow, check out stores selling African or Asian foodstuffs. As implied, it may be referred to in some paces as manioc, tapioca or yuca.
More information about cassava: http://en.wikipedia.org/wiki/Cassava
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