1 kg of cassava
2 tablets of chicken broth
1 tablespoon of butter
1 tablespoon of cumin
oil for frying
salt
1 kg of cassava
2 tablets of chicken broth
1 tablespoon of butter
1 tablespoon of cumin
oil for frying
salt
Peel the cassava and wash it well
Cut into large chunks and wash again
Boil 2 liters of water with the tablets of broth, butter, and cumin
Cook the cassava until it's soft but still firm
Drain
Clean the cassava by removing the central root and any excess fibers
Cut into batons that are not too big or too small
Fry in hot oil and drain on paper towels
Sprinkle with a little salt before serving
Serve 6 portions.
