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Learn how to make some homemade casssava fries using frozen cassava. They are quick and easy as no peeling is required. Parboiled, tossed in a creole seasoning and served with an avocado lime dip.

If you've never tried cassava fries, you're in for a treat. Cassava has this naturally starchy, slightly nutty flavour that crisps up beautifully in the oven no deep frying needed.

The secret to achieving the crispiness is to parboiled the cassava first. This is non negotiable, you must parboil the cassava first and foremost or your fries won't be crispy!

The fries are seasoned with a proper Creole blend and paired with a bright, garlicky avocado lime dip.

I was feeling quite old school when I made this recipe so I opted for the traditional way with a mortar and pestle.

This is the kind of appetiser that disappears fast whenever I make it. I won't even judge you for not sharing!

The dip gets its signature Caribbean flavour from chadon beni, if you're not familiar, it's a herb widely used across the islands with a punchy, almost citrusy chadon beni flavour.

If you can't find it locally, cilantro is the closest substitute, though the taste won't be quite the same.

Ingredients you will need

Cassava - this is the star of the show, fresh or frozen works but you will most likely want fresh frozen. Although I recommend frozen because it is easier to work with.
Creole seasoning - I'm using my homemade seasoning blend.
Avocado - Ripe or overly ripe avocado work best because it will be very soft and creamy and works really well in a dip.
Chadon beni - The ingredient that makes this dip distinctly Caribbean.
Onion granules, garlic granules, paprika, thyme, parsley - These are the seasoning used to round out the creole seasoning.
Olive oil/lime juice - Helps to thin out the texture of the dip and adds some citrus flavour.
Garlic cloves - Adding more garlic flavour to the dip
Pink salt and black pepper - to enhance the taste.

The steps

Preheat the oven to 180C/356F/gas mark 4.
Line and grease a baking tray with parchment paper.
Place the avocado in a mortar along with the chadon beni and the garlic cloves.
Use the pestle to breakdown the avocado and the other ingredients.
Add the olive oil and the lime juice using the pestle to breakdown the dip into a thinner consistency.

Add black pepper and pink salt to taste.
Cover with saran wrap/cling film and set aside.
Fill a large saucepan by ¾ and add the garlic, onion granules and pink salt to some boiling water.
Add the cassava and parboil until the cassava is almost transculent and tendrer (DON'T make the cassava too soft or the fries will fall apart).

Drain off the water into a colander and immediately rinse the cassava with cold water to prevent further cooking.
Blot off the excess water with kitchen towel.
Cut the cassava into thin fries.
Place the fries in a secure zip lock bag and add the olive oil, paprika, thyme, parsley and the creole seasoning.

Zip the bag to secure it and shake the bag so the fries are completely coated with the seasoning.
Unzip the bag and transfer the fries to the baking tray.
Spread out the fries, being careful not to overcrowd.
Bake the fries for roughly 30 minutes or until the fries are crispy and golden.
Serve with the avocado dip.

Notes and tips

This is the recipe link that you will need for the Creole Seasoning.
Don't skip parboiling the fries, it is crucial for ensuring that the fries are completely crispy.
You can purchase cassava (sometimes known as yuca) from most Caribbean/African/Latino grocery stores.
If you use fresh cassava you will need to peel it first and remove the woody stalk in the middle.
If you don't have a mortar and pestle a standard fork works just fine.
For best results, serve the fries while they are hot in order to retain their crispiness.
If you can't get hold of chadon beni use cilantro instead.

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Crispy Baked Cassava Fries with a Zesty Avocado Lime dip

Ingredients you will need

The steps

Notes and tips

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