This recipe is by far the easiest thing you can use cassava for. Because of its massive starch content, cassava makes really great chunky and cracking crispy chips. But there are a few tricks to adding more taste to them.
Cassava is a ‘wonder root’ planted all over Brazil (and several other developing countries). It grows very well on hot and humid climates and it’s a very resilient plant. Which makes it an ideal crop for those in need of a lot of quick starch, like developing countries. But more than just being a symptom of our under-development, cassava is now a mainstay of Brazilian cooking. Brazilians use cassava in hundreds of recipes varying from main courses to desserts and even bread, cakes and starters.
This recipe is by far the easiest thing you can use cassava for. Because of its massive starch content, cassava makes really great chunky and cracking crispy chips. But there are a few tricks to adding more taste to them.
5 Comments
Fala Nando,
Ainda nada do Galocanto? Não esquece de mim!
Abração,
Vinicius.
I tried making this, and was very happy with the results. The problem with manioc is usually lack of flavor, and this recipe takes care of that. I made a large batch for a party my wife was throwing, and it was a big hit.
Gostei do site, vou procurar desvendá-lo um pouco mais.
Gostei da idéia da cebola piqué para aromatizar a mandioca e também do mix (sal-açúcar-canela), vou tentar.
Mas confesso que a tÃpica mandioca frita de boteco e servida nas casas é puramente água e sal!! ou na versão feitas nas casas, totalmente doce, primeiramente cozida sem sal e depois acrescida açúcar para criar um caramelo.
abs
Yum! Those look so tasty.
Thanks for educating us
I was about to pick Cassava as my question for Brazilian Kitchen Cookbook contest on ‘Serge the Concierge’ but settled on Soccer Player instead.
Here is the link to my contest
http://www.sergetheconcierge.com/2010/04/name-famous-soccer-player-born-in-porto-alegre-win-brazilian-kitchen-cookcook.html
Serge
‘The French Guy from New Jersey’