Baked Cassava Wedges

I was talking to my partner a week ago about how I don’t understand why potato fries are so popular in restaurants here including Ghanaian owned restaurants when we have so many delicious alternatives; from yam to cocoyam to makani and cassava. Even with just yam there are several varieties which have different textures so depending on what texture you’re going for, you get to decide which to fry. All these tubers are equally delicious (if not more) as potatoes. These are also indigenous to Ghana so no matter what happens they are going to taste better than potatoes because most of the potatoes used for fries here are the imported variety. Surely, potatoes are so popular in other parts of the world because of their availability and all that that is telling me is to use whatever tuber/root vegetable indigenous to your region for maximum flavor and also to reduce cost.

Cassava is mostly used for fufu, konkote and cassava dough in Ghana. It is eaten widely across the country and it is absolutely delicious when cooked well. I asked my mom to get me cassava last week because I wanted to try a couple of recipes with it. This is my first of what I hope will be many. A tip; even after you peel the cassava, you’ll need to peel the flesh further because the outside is quite fibrous and if you’re to bake as it is, you might not enjoy it so much.

Recipe

what you need

15 Cassava wedges ( 1 inch thick, 6 inches long)

Seasoning & spices

1/4 teaspoon chili powder

1 teaspoon paprika powder 

1/2 teaspoon ashanti pepper (3soro wisa)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

3 tablespoons olive oil/veg oil

Directions 

Preheat Oven to 180C

Combine all the ingredients for the seasoning. Set aside for later.

Peel the the cassava and discard the peel. Then peel the cassava itself like you would peel a yam or potato. We’re peeling of at least 1/4 inches of the flesh. We’re doing this because the back of the flesh of the cassava is quite tough and fibrous and will give you a weird texture if you don’t peel it off

Cut cassava into 1 inch thick wedges and place in a bowl. Add just enough water to cover the cassava wedges then add a tablespoon of salt. Stir together so the salt dissolves then let it sit in the water for 20 mins.

Remove cassava wedges from water then pat dry with a paper towel. Place in a dry bowl then add the seasoning. Line a baking tray and arrange the cassava wedges on it. Leave space in between. Bake for 40 mins flipping them halfway through. Season with more salt once they’re out of the oven. Serve with whatever dip you want though I should tell you that it is absolutely brilliant with store bought tartare sauce.