Cassava Kiss

Background and History

Cassava Kiss is a delightful traditional snack, often enjoyed in various regions where the cassava root is an integral part of the diet. Cassava, also known as manioc or yuca, is a starchy root vegetable that is native to South America and widely consumed in tropical regions. Its versatility makes it a cornerstone ingredient in many dishes. Historically, cassava was a staple food for indigenous peoples in the Amazon basin, and its cultivation has spread across Africa, Asia, and beyond. The dish known as Cassava Kiss is a sweet, fried treat that showcases the natural sweetness of the cassava balanced with the richness of coconut and aromatic spices.

Ingredients

• Cassava - 500g, peeled and grated
• Coconut - 100g, grated
• Sugar - 200g
• Vanilla essence - 1 teaspoon
• Nutmeg - 1/4 teaspoon, grated
• Cardamom - 1/4 teaspoon, ground
• Salt - a pinch
• Oil - for deep frying

Preparation

Preparing the Cassava Mixture

Begin by peeling the cassava root, taking care to remove all of the tough outer skin. Grate the peeled cassava using a fine grater until you have a coarse paste. In a large mixing bowl, combine the grated cassava with coconut, sugar, vanilla essence, nutmeg, cardamom, and a pinch of salt. Mix all the ingredients thoroughly until they are well-combined and the mixture becomes dense and dough-like.

Cooking Process

Shaping the Cassava Kiss

With the cassava mixture ready, take small portions and shape them into small, bite-sized balls or ovals using your hands. Ensure they are compacted well enough to hold their shape during frying.

Deep Frying

Heat the oil in a deep pan over medium-high heat. You can test if the oil is ready by dropping a small piece of cassava mixture into the oil; if it sizzles and rises to the surface, the oil is at the right temperature. Carefully drop the cassava balls into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for 5-7 minutes, turning them occasionally to ensure they cook evenly and achieve a uniform golden brown color. Use a slotted spoon to remove the fried cassava kisses and drain them on a paper towel to remove any excess oil.

Enjoying Your Cassava Kiss

Once drained, these delicious bites are ready to be served. Coconut dipping sauce or a light dusting of powdered sugar adds an extra layer of indulgence. Cassava Kiss is best enjoyed warm but can be stored in an airtight container for a few days. These bites are perfect for snacking, sharing with friends over tea, or as a sweet conclusion to a hearty meal. Enjoy the crispy exterior and the soft, sweet interior—truly a taste of tradition!

For more accurate timing during cooking, consider using a cooking timer to achieve the perfect fry on each batch of Cassava Kisses.