A famous tuber native to Central and South America, widely enjoyed in El Salvador. A tasty snack that's easy to find in any restaurant or food establishment.
El Salvador's fried or boiled cassava is a traditional dish rooted in the indigenous cultures of Central and South America. The preparation and tasting of this emblematic regional recipe is an experience that connects people with their culinary roots.
We invite you to enjoy this exquisite recipe together! We hope you find it delightful and that you feel inspired to try making it at home!
Fried or Boiled Cassava
Ingredients
½ pound of Cassava
Water
1 pinch of Salt
Preparation (simple version)
Preparation
Step 1 : In the kitchen, prepare a large pot with water and salt, bringing it to a boil.
Step 2 : Peel the cassava and cut it into large pieces, then place them in the boiling water and cook for 10 to 15 minutes until tender.
Step 3 : Once cooked, remove from heat and cut into small portions.
Step 4 : If you wish to fry the cassava, heat oil in a pan and fry the pieces for 3 to 5 minutes, making sure to cut it into elongated chunks.
Step 5 : Finally, serve the hot cassava with chicharrones, curtido, or tomato sauce, and accompany it with other ingredients to taste.
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