Boiled Cassava with Garlic Lime Sauce

By Ron Ladouceur 2015-05-12

Key Points

Serving size: 286 grams
For the best buy, cassava skin should be free of cracks and the inside should be white.
To prepare cassava, peel away the skin and remove the tough string-like fiber throughout its middle section.
To keep fresh, store cassava in a dry place or freeze pre-cut cassava for up to 2 weeks.
Cassava contains vitamin C, which is good for fighting colds and healing cuts.

In medium pot, add cassava to 6 cups boiling water. Cook for about 15 minutes or until slightly soft. Leave the cassava in the water to stay hot.
In separate medium pot, heat the oil over medium heat. Add the garlic and cook until just beginning to brown.
Do not let garlic burn.
Add the lime juice and broth to the pot.
Boil sauce for 2 minutes.
Add salt and pepper to taste.
Drain the cassava.
Place cassava on a plate, and put onion slices on top.
Pour the sauce over the onions and cassava. Serve and enjoy!
Refrigerate leftovers.

Nutrition facts per serving

Photo Credit: “NP VitA Cassava 3” by CIAT / CC BY-SA 2.0