New Years Day we decided to get the first week out of the way by trying a new food, cassava root. We ended up just boiling it down in a frying pan with a little salt and pepper. The flavor was potato-like, a little sweet and very starchy … it had an under-ripe undertone, like you would taste eating a green banana. I’m looking forward to giving this another shot in the deep fryer.
We ate it with a quasi-traditional southern New Years plate of corn bread, collard greens and black eyed peas, with a side of breaded tofu.