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Loading...Crispy golden bites of fermented cassava, a beloved coastal Kenyan snack traditionally wrapped in banana leaves to develop its signature tang. The fermentation gives the cassava a subtle sourdough-like depth that pairs beautifully with a hot pan and a sprinkle of sea salt. Served with chili or lime, it's an irresistible crunch that disappears fast.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 46 gCarbs
- 2 gFiber
- 1 gSugar
- 2 gProtein
- 540 mgSodium
- 280 mgPotassium
- 30 mgCalcium
- 1 mgIron
- 21 mgVitamin C
- 1 mcgVitamin A
Ingredients
For the cassava
- 2 lbs (about 900 g) fully fermented cassava, peeled
- 1 tablespoon coarse sea salt
- 1 teaspoon grated fresh ginger
- 1 small green chili, finely minced (optional)
For frying and serving
- 2 cups vegetable oil, for shallow frying
- 1 lime, cut into wedges
- Extra chili salt, for dusting
Directions
- Pat the fermented cassava dry with paper towels, then slice crosswise into 1/2-inch thick rounds; if any pieces are very thick, halve them lengthwise so they cook evenly.
- Toss the cassava slices in a bowl with the sea salt, grated ginger, and minced chili, then let them rest 10 minutes so the seasoning penetrates and surface moisture draws out.
- Heat the vegetable oil in a wide heavy skillet over medium heat until it shimmers and reaches about 350°F (175°C); a cassava slice should sizzle immediately on contact.
- Add the cassava in a single layer without crowding the pan; fry 4-5 minutes per side until deeply golden and crisp on the edges, turning once with tongs.
- Transfer the fried cassava to a paper-towel-lined tray to drain, and immediately dust with a little extra chili salt while still glistening with oil.
- Repeat with the remaining cassava, keeping finished batches warm in a 200°F oven on a wire rack so they stay crisp.
- Serve hot with lime wedges for squeezing over the top and a small bowl of chili salt for dipping.
- Pair with a cold drink or alongside grilled fish or sukuma wiki for an authentic coastal Kenyan plate.
Cook’s Notes
- Truly fermented cassava is essential for authentic flavor; check with East African grocers for pre-fermented 'kaanga' or ferment peeled, grated cassava wrapped in banana leaves for 2-3 days at room temperature.
- Maintain steady oil temperature; too cool and the cassava absorbs oil and turns greasy, too hot and the outside burns before the inside softens.
- Press the sliced cassava firmly between paper towels before frying to remove excess moisture from the fermentation liquid, which helps achieve a crisp exterior.
- For an extra-crispy finish, double-fry: fry once at 325°F until just pale, rest 10 minutes, then fry again at 360°F until deep gold.
- Serve immediately, as the crisp exterior softens within 10-15 minutes of leaving the pan.
