Deep-fried Cassava

I have known this deep-fried cassava as manyokka all throughout my life. That’s the name I learned since little and love having it as a snack, side, or a meal of its own. My most favourite way to have this root is to deep-fry the roots even though there are so many other possible ways to prepare them.

WHAT IS IT

Cassava is a long root with brown rough skin on the outside with firm white flesh inside. This starchy root has some good health benefits but also can be poisonous if not prepared correctly.

Yes, this root has natural compounds that can be extremely toxic if eaten raw or prepared incorrectly.

Select, Cut, & Peel

Choosing the Cassava is important, it is best to look for firm ones. When cut in half, the inside must be milky white and firm as well. Sometimes you will see dark roots running through the middle. You can always cut that part off and use the white flesh. It is best not to use if it is soft or has an off-white colour, it means it is passed its time, not safe to consume.

Place the Cassava in a horizontal way on the cutting board, use a sharp knife. Hold it firmly from your left hand and use a sharp knife to cut off one end. Continue cutting it into thick slices until the very end. Throw both the ends away.

Do not use a vegetable peeler to remove the skin. The Cassava root has 2 skins that you need to remove. One is the brown wax covered skin and then the light pink thick skin that is hiding right underneath the brown skin. A vegetable peeler will not help in this case. A sharp knife will but do be careful when using a sharp knife. It is important to safely peel off the root skin but not your fingers.

An easy way to peel off the skin…

Although you can cut the skin off with your knife, there is an alternative technique to easily peel it off without having to cut off the flesh. Take the thick slice you have already cut and make a slightly deep, straight cut into the skin vertically. Use the knife to slightly pull off the skin from the cut you made. The skin should easily come off a little. Hold the skin from one end and pull it. It will easily peel off all the way without having to use a knife. This way not only the brown skin comes off but also the pink skin beneath the brown one also peels off easily. Continue the same with the rest of the slices.

HOW IT IS COOKED

I love it when deep fried but Cassava can be boiled too. Cook it and turn it into a curry if you like or why not bake it.  If you cut it thinly you can deep-fry them into chips.

One of my good friend brought Cassava wrapped in foil and he grilled it at a BBQ party. Whichever way you decide to turn this root into, it always comes out delicious.

 

Back when I was a little girl…

We use to live nearby the beach in Srilanka. Which meant whenever we were super bored out of our mind, my mom would take us on a walk to the beach. On the way there I remember so clearly, we would stop by one of the houses in the alleys where this old lady makes big batches of this fried manyokka in a big wok. Half filled with oil, she would be deep-frying out in the hot sunny weather.

As soon as it comes out fried, she would sprinkle it with salt and chilli powder for flavouring then fill it in one of the paper bags and sell it for 5 rupees each. People would be waiting in line to buy her freshly fried salty and chilli flavoured manyokka.

Ever since I was introduced to that aachi amma (grandma), I was the one to go get a bag of manyokka for the money I get from mom before we go for a walk in the beach.

It was deep fried, salty, slightly spicy, what’s not to love.

The best part of it is on the bottom. The little manyokka crumbles along with the salt and chilli, all gets collected at the very bottom. I look forward to finishing it just so I can reach the end. With every bite of my last manyokka piece, I would dip the salt from the bottom, filling it with the spicy flavour. Isn’t the very last bite is always the best?

I still remember it like it was yesterday. That aachi amma will fry cassava whether it was a hot sunny or a rainy gloomy day. She always had at least a dozen people watching her fry it patiently so that they can get a bag of fried manyokka to go.

When I went to visit Srilanka recently this year, I looked forward to meeting this old lady and to have her famous fried cassava again after so many years. I took a walk on that same alley as I’ve done many years ago and eagerly looked forward to having one of her fried cassava but sadly I wasn’t able to find her. I will remember her and her famous cassava always.

I have enjoyed cassava no matter the way its cooked.

At times whenever I come across spicy cassava chips I always walk out with one in hand. If not me, my husband will grab two of it since he knows how much I love a good cassava. Once the kids are off to bed I look forward to digging into the chips with my husband. The reason I eat late at night is that my kids have started a liking towards cassava and I cannot fight against three I rather fight with one to finish it then the other two on my sides.

If you ever see cassava roots and didn’t know how to cook it I recommend go ahead and deep-fry them. Sprinkle salt and chilli powder once it’s off the fryer and enjoy it while it’s still crispy.