Panamanian Style Fried Cassava

Ingredients

In this Panamanian adaptation of Singkong Goreng, we incorporate Panamanian spices to give the dish a unique flavor profile. Additionally, we adjust the cooking technique to achieve a crispier texture on the outside while maintaining the softness of the cassava on the inside. This adaptation aims to highlight the traditional flavors of Panama while still paying homage to the original Indonesian dish. We alse have the original recipe for Singkong goreng, so you can check it out.

• 2 pounds (900g) cassava, peeled and cut into thick strips 2 pounds (900g) cassava, peeled and cut into thick strips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the cassava strips. Cook for about 10-15 minutes or until the cassava is fork-tender.
2. 2.
   Drain the cassava and let it cool for a few minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat.
4. 4.
   Add the cassava strips to the skillet and fry until golden brown and crispy, about 5-7 minutes per side.
5. 5.
   In a small bowl, mix together the garlic powder, ground cumin, paprika, and salt.
6. 6.
   Sprinkle the spice mixture over the fried cassava and toss to coat evenly.
7. 7.
   Remove from heat and garnish with fresh cilantro, if desired.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly and remove any woody parts before cutting it into strips. It is important to cook the cassava until fork-tender to ensure it is soft and easy to fry.

Tips & Tricks

• To achieve a crispier texture, you can double-fry the cassava. After the first fry, let the cassava cool for a few minutes, then fry it again until golden brown.
• Serve the Panamanian Style Fried Cassava with a tangy dipping sauce, such as a garlic aioli or a spicy tomato salsa, to enhance the flavors.
• If you can't find fresh cassava, you can use frozen cassava. Thaw it completely before boiling and frying.

Serving advice

Serve the Panamanian Style Fried Cassava as an appetizer or a side dish. It is best enjoyed hot and crispy.

Presentation advice

Arrange the fried cassava strips on a platter and garnish with fresh cilantro for a pop of color. Serve with a dipping sauce on the side for an inviting presentation.