Egg-dipped Cassava

Name: Egg-dipped Cassava
Total time: 3600 s
Yield: Many
Cuisine: British
Ingredients: Precooked and cooled cassava; Eggs (as much as needed); Dried parsley; Cayenne pepper; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

What I love about cassava is the versatility. There are various methods of preparing it, a lot too many to mention but I could try:
• cassava egg balls
• shredded spicy cassava balls
• steamed and fried cassava
• cassava porridge
• cassava nsima
• cassava in tomato sauce
• cassava coated chips

The list is quite endless. Today I made my cassava extra eggy and I loved it 😊

Bianca Mwale @bianca_eatsy

Zomba, Malawi

The list is quite endless. Today I made my cassava extra eggy and I loved it 😊

Saved

Ingredients

1hr

Many

Precooked and cooled cassava
Eggs (as much as needed)
Dried parsley
Cayenne pepper
Salt to taste

Saved

Steps

1hr

1

Heat oil in a shallow pan (enough for deep frying)
2

Whisk eggs with spices and salt
3

Break cassava pieces into smaller sizes and remove the stalk (or whatever that thing at the middle is called)
4

Soak cassava pieces in the egg mixture, making sure they’re fully coated. Wait a few minutes before frying so that the egg and cassava don’t separate when you fry them
5

Deep fry until golden on both sides. Drain excess oil by placing fried cassava on paper towel before serving
6

Serve with a salad or delicious savory dips. Enjoy!