Time: 45 min.
Complexity: average
Servings: 6

Cassava (or yuca) roots are a popular ingredient in South America, where they're typically prepared like potatoes. You can even make French fries with cassava, which are just as golden, crispy, and soft in the center as traditional potatoes. And to serve, make a quick mojo mayonnaise sauce.

Ingredients:

• 2 cassava roots, peeled and cut into sticks 0.5 cm wide and 7 cm long.
• 4 cups chicken broth
• 1/3 cup apple cider vinegar
• 2 cloves garlic, crushed
• 6 tbsp. vegetable oil
• 0.5 cup mayonnaise
• 1/4 cup chopped cilantro, plus extra for serving
• 2 cloves of baked garlic
• 2 tablespoons freshly squeezed lime juice
• 1 tbsp. l. agave nectar
• 1/4 teaspoon Sriracha sauce (Asian chili sauce)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mayonnaise, Agave nectar, apple cider vinegar, lime juice, chili sauce, garlic

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Preparation:

Step 1
• Combine cassava, chicken broth, vinegar, and crushed garlic in a medium saucepan with 2 cups of water. Bring to a boil, reduce heat, and simmer for 9-10 minutes.
Step 2
• Drain the water and let the cassava dry on a baking sheet.
Step 3
• In a small bowl, combine mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave nectar, and Sriracha sauce.
Step 4
• In a large, heavy-bottomed saucepan, heat vegetable oil to 175°C.
Step 5
• Fry the cassava in batches for about 3 minutes, turning every minute, until lightly golden. Transfer to a paper towel-lined baking sheet and sprinkle with salt and cilantro while still hot.
Step 6
• Serve fries with mojo mayonnaise sauce.

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