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Cassava root is very popular in Guyana like most tropical countries, replacing the potato as the main source of carbohydrates often times. However, it has more food energy than any other food except perhaps sugar cane. This is not a sweet dish, and can be eaten with sada roti.

Ingredients:

• salt
• 8 cups water
• 2 lbs cassava, peeled and cut into 2″ cubes
• ½ cup vegetable oil

Directions:
Bring salted water to a boil. Add cassava pieces and simmer until tender but not mushy, 10 to 12 minutes. Drain and remove any stringy parts from the cassava.

Heat oil in frying pan until hot. Add cassava and sauté over medium heat until very lightly golden, turning often to brown evenly. Drain on paper towels and serve hot.