Method

Step 1:

Chop the cassava root into sections around 3 inches long.

Step 2:

Using a knife or potato peeler, peel each section making sure just the white flesh is remaining.

Step 3:

Chop each section lengthways into quarters. Wash and drain.

Step 4:

In a pot, boil the cassava root for around 5 minutes until slightly tender.

Step 5:

Drain the cassava root and return to the pot. Add one teaspoon of Wild Herb Cooking Seasalt and mix it in, making sure that the cassava is well-coated.

Step 6:

Heat some cooking oil in a pan over a medium flame. Fry the cassava root until golden brown, flipping halfway.

Repeat the same process using the Cajun Spice Blend.