Spiced Cassava (Mihogo) Fries

Ingredients

• 2 large Cassava (Mihogo)
• 2 tablespoons Coconut Oil
• 1 teaspoon Paprika
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Peel the 2 large Cassava (Mihogo) using a sharp knife or vegetable peeler. Carefully cut each cassava into fry shapes, aiming for pieces about 1/2-inch thick and 3-4 inches long.
2. 2Place the cut cassava fries into a large heavy-bottomed pot and cover them completely with water. Add the 1/2 teaspoon Salt to the water. Bring the water to a boil over high heat and cook for 10 minutes, until the fries are slightly softened but not mushy when pierced with a fork.
3. 3Carefully drain the boiled cassava fries in a colander. Spread them out in a single layer on a clean kitchen towel or several layers of paper towels and pat them completely dry. This step is important to ensure crispy fries.
4. 4In a large bowl, combine the 2 tablespoons Coconut Oil, 1 teaspoon Paprika, 1/2 teaspoon Turmeric, 1/4 teaspoon Chili Powder, and 1/4 teaspoon Black Pepper. Stir everything together with a spoon until the spices are well combined with the oil.
5. 5Add the completely dried cassava fries to the large bowl with the seasoned oil. Toss gently with your hands or a spatula until all the fries are evenly coated with the spice mixture.
6. 6If using an air fryer, place the seasoned cassava fries in a single layer in the air fryer basket. Cook at 400°F (200°C) for 15-20 minutes. After 8-10 minutes (halfway through), carefully shake the basket to turn the fries; continue cooking until they are golden brown and crispy.
7. 7If using an oven, preheat your oven to 400°F (200°C). Spread the seasoned cassava fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy.
8. 8Serve the Spiced Cassava (Mihogo) Fries hot immediately after cooking.

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