How to Make Traditional Equatorial Guinea Cassava

    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

    1. Begin by peeling the cassava roots carefully to remove the tough outer skin.
    2. Cut the cassava into 2-3 inch pieces and place them in a large pot.
    3. Cover the cassava with water and add a pinch of salt.
    4. Bring the water to a boil and cook the cassava for about 20-30 minutes, or until tender.
    5. Once cooked, drain the cassava and allow it to cool slightly.
    6. 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.
    7. 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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