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Oven Roasted Cassava
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Description
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Ingredients
- 2 pounds Cassava (yuca), Peeled
- 2 teaspoons Salt
- 2 teaspoons Chili Powder
- ½ teaspoons Garlic Powder
- ⅛ teaspoons Red Pepper
- ½ teaspoons Paprika
- 1-½ teaspoon Cumin
- ¾ teaspoons Black Pepper
- 1 teaspoon Salt
- 1 can Cooking Oil Spray
Preparation
Preheat oven to 400 F. Slice cassava into fat French fry sized pieces.
Fill a large pot 1/2 full of water. Bring water to a boil and add 2 teaspoons salt. Add cassava and boil for 15 minutes or until softened. Drain off the water.
Mix all of the spices together in a medium to large bowl. Add cassava and toss so that all of the fries are coated well.
Spray cassava with oil and toss again. Spray again.
Spray a broiler pan with oil. Spread cassava out on pan. Spray top of cassava with oil.
Bake at 400 F for 20 minutes. Turn over the cassava and spray with oil. Cook 10 more minutes.
Can be served with salsa and sour cream.
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