Almond Icing (Marzipan)
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Chop the cassava root into sections around 3 inches long.
Using a knife or potato peeler, peel each section making sure just the white flesh is remaining.
Chop each section lengthways into quarters. Wash and drain.
In a pot, boil the cassava root for around 5 minutes until slightly tender.
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.
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.