Equatorial Guinea • Africa • easy • 45 mins
Equatorial Guinea Cassava
Description
Cassava, a starchy root vegetable, is a staple food in Equatorial Guinea and is often used to make a variety of dishes. It holds cultural significance as it is a primary source of carbohydrates for many communities, symbolizing sustenance and resilience.
Ingredients
- 2 large cassava roots (about 1 kg)
- Water (for boiling)
- Salt (to taste)
- Vegetable oil (for frying, optional)
Instructions
- Begin by peeling the cassava roots carefully to remove the tough outer skin.
- Cut the cassava into 2-3 inch pieces and place them in a large pot.
- Cover the cassava with water and add a pinch of salt.
- Bring the water to a boil and cook the cassava for about 20-30 minutes, or until tender.
- Once cooked, drain the cassava and allow it to cool slightly.
- You can serve the cassava boiled or, for a crispy texture, heat vegetable oil in a frying pan and fry the cassava pieces until golden brown.
- Serve hot as a side dish or snack.
Nutritional Information
Calories: 220 per serving
Servings: 4
Dietary: dairy-free, gluten-free, vegan
Health Benefits
Cassava is a rich source of carbohydrates, providing energy essential for daily activities. It is also gluten-free and dairy-free, making it an excellent option for those with dietary restrictions. Additionally, cassava contains important vitamins and minerals, such as vitamin C and potassium, which support immune function and heart health. In the cultural context of Equatorial Guinea, cassava is a staple that promotes community and shared meals, contributing to social wellness.
Cultural Significance
In Equatorial Guinea, cassava is not only a dietary staple but also plays a role in traditional ceremonies and gatherings. It is often used in communal meals and is a symbol of hospitality.
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