Famous tuber native to Central and South America, widely consumed in El Salvador. Tasty snack commonly found in restaurants and food establishments.
Fried or boiled cassava from El Salvador is a traditional dish with roots in the indigenous cultures of Central and South America. The preparation and enjoyment of this emblematic recipe from the region is an experience that connects people with their culinary roots.
We invite you to enjoy this exquisite recipe together! We hope you like it and feel encouraged to make it at home!
Fried or Boiled Cassava
Ingredients
½ pound of Cassava
Water
1 pinch of Salt
Preparation
Step 1 : In the kitchen, prepare a large pot with water and salt, bring it to a boil.
Step 2 : Peel the cassava and cut it into large pieces, then place them in the pot and cook for 10 to 15 minutes until the cassava is fluffy.
Step 3 : Once ready, remove from heat and cut into small portions.
Step 4 : If you want to fry the cassava, place it in a skillet with hot oil and fry for 3 to 5 minutes, making sure to cut it into elongated pieces.
Step 5 : Finally, serve the cassava hot with pork cracklings, pickled cabbage slaw, or tomato sauce, accompanied by other ingredients of your choice.
