December 02..

All About recipe

best regard
Neo Cassava

Hot and Sour Tamarind Cassava

800g cassava, peeled, cubed and boiled until al dente (or just boil some frozen cassava and cut it into pieces- Guess which one I did…)
1 ½ tsp ginger, minced
5 hot green chillies, minced (or according to taste)
1 clove garlic, minced (optional)
6-8 curry leaves
1 tbsp sunflower oil
2 tsp cumin seeds
¼ tsp asafoetida (optional)
1 ½ tbsp concentrated tomato puree
5 cups hot water
2 tsp tamarind pulp
Salt to taste
Sugar to taste (to balance the hot and sour)
¼ cup coriander leaves, chopped
¼ cup spring onions, chopped (optional)
Plus crushed Bombay mix, crushed potato chips/crisps, peanuts, extra chilli etc according to your liking.

1. In a jug or bowl, whisk together the hot water, tamarind pulp and tomato paste. Set aside.
2. Heat the oil in a large pan and add the cumin seeds, curry leaves, asafoetida, ginger, garlic and chillies. Sauté until aromatic.
3. Add the tamarind/tomato water to the pan and allow to simmer for 3 minutes.
4. Add the cassava pieces and boil for a further 10 minutes. Season with salt and sugar and remember to keep tasting it. Remove from the heat and allow to stand for 10-15 minutes. By this time the starch from the cassava should have slightly thickened the sauce. If not, remove 4-5 pieces of cassava, mash them and re-add them to the pan and stir thoroughly.
5. Add the chopped coriander and serve with all of your favourite toppers.
The dish is perfect for lunch or a light dinner on a hot summer day!
Two words…
Make. This.
(Serves 4 hungry people)

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Cassava Sticks

This is a recipe made with cassava which is high in carbohydrate and it has low saturated fat, Cholesterol, and Sodium. High in Vitamin C and Manganese. It tastes great with tomato sauce.

Boiled and peeled cassava – 1cup (mashed)

To grind:
Grated coconut-1 tsp
Cumin seeds (Jeeragam)-1/4 tsp
Dry red chilli -2 nos
Turmeric-a pinch

Mix the following ingredients to make batter:
All purpose flour -1 cup
Hing – a pinch
Chilli powder-1 tsp
Garam Masala- 1/4 tsp

How to make Cassava Sticks

  • Grind the above said “To grind” ingredients, add little salt and mix with cassava to make a thick dough.
  • Divide the dough into small balls.
  • Hold the ball with hands and roll like stick.
  • Dip each stick in the batter and roll it in bread crumbs then deep fry in oil until it turns into golden brown color.

Serve with tomato sauce.

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Cassava Biscuits Recipe 2

How about trying a great Cassava Biscuits recipe? You can serve Cassava Biscuits as a yummy Side Dish. Surely, Cassava Biscuits is a recipe one can try out any time.


  • 1 cup all-purpose flour
  • 1 cup cassava meal, cassava flour, or farina
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup lard
  • 1 51/3 ounce can evaporated milk

How to make Cassava Biscuits
  1. In a mixing bowl stir together flour, cassava meal, baking powder, sugar, cream of tartar, and salt.
  2. Cut in lard till the mixture resembles coarse crumbs.
  3. Make a well in center.
  4. Add milk.
  5. Stir just till dough clings together.
  6. Knead gently on well floured surface for 10 to 12 strokes.
  7. Roll or pat to 1/2 inch thickness.
  8. Cut dough with a 21/2 inch biscuit cutter, dipping cutter into flour between cuts.
  9. Transfer dough to an ungreased baking sheet.
  10. Bake in a 350° oven about 15 minutes or till golden.

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Cassava mites

1 pound cassava
1 / 4 cup oil
2 tablespoons milk
One teaspoon sugar
1 / 2 teaspoon anise (optional)
1 egg

Cassava with the coarse side of grater (Paraguay). Mix all ingredients except oil. In a saucepan heat the oil. Pour one tablespoon at a time into the pan, making the spider. Fry the cakes until golden on both sides on both sides. Serve immediately

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Cassava croquettes

The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, you’ll get enough cassava croquettes for 6 people.


* 1 cup of yellow chili/pepper sauce (or less, if you don’t want it to be so spicy)
* 3 tablespoons of shallots, chopped (the green part)
* 1 1/4 cup of vegetable oil
* 1 tablespoon of lime juice
* 2 eggs
* 1 kg (2.2 lb) of cassava, cooked and pressed
* 1 tablespoon of butter
* 1/2 cup of mozzarella in small pieces
* 1/2 cup of corn kernels, cooked
* 2 tablespoons of chopped cilantro
* 3/4 cup of flour
* Salt
* Pepper


Mix the yellow chili/pepper sauce with the shallots, one tablespoon of oil and lime juice. Season with salt and pepper and keep back.

Beat slightly the eggs and mix with the cassava and butter. Season with salt and add the mozzarella, corn and cilantro. Mix and form the croquettes. Flour them.

Pour the rest of the oil in a frying pan on a medium flame and fry the croquettes until they get browned. Remove from the flame and put over an absorbent paper. Serve the croquettes with a little of sauce.

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