Here in London, ‘Latin’ food finally seems to be having its 15 minutes of fame. However, despite the city finally acknowledging that Doritos are not tortilla chips, and brie doesn’t belong in a burrito, street food is still the common thread when it comes to Central and South American offerings in the UK’s capital.
I say let’s give them a bit more time, and some kick ass inspiration to help develop those ideas and flavours a bit more.
This recipe combines a much loved starchy root vegetable of both Mexico, and Latin America at large, along with a citrusy Cuban kick – a perfect way to brighten up the flavours, making it a fantastic summer treat. If you’re having trouble finding cassava, sweet potato makes for a pretty good swap.
Prep Time | 30 minutes
Cooking Time | 45 minutes
Difficulty | Easy
Oil for deep frying
Salt to taste
½ onion, sliced
5 garlic cloves, finely chopped
150 ml orange juice
The juice of half a lime
- Peel the Cassava and cut it into large chunks of about 10cm in size. Cook the Cassava in a sauce pan with boiling water for 30 minutes or until tender but firm.
- Let it cool and remove the vein that is in the middle of the cassava.
- Slice it into medium size battons.
- Fill ¾ of a sauce pan with vegetable oil and heat up to 180°C.
- Fry the cassava in batches until golden brown.
- Toss the mojo with the fried cassava and season with some salt.
- Garnish with chopped coriander and enjoy.