Discover cassava with this foolproof mash, just like homemade potatoes. Peel the roots, remove the central fiber, and cut into large cubes. Boil in plenty of salted water for 30 minutes until tender. Drain, mash with butter and single cream for a rich, velvety puree. Perfect as a base for shepherd's pie.
This adaptable cake sparks creativity—top with coconut, infuse vanilla or zest, or fill with jam. Grate 500g peeled cassava, mix with 250ml milk, 2 beaten eggs, and 125g powdered sugar. Bake in a mold at 180°C for 1 hour. Cool and savor the tropical sweetness.
Elevate cassava flour into golden donuts. Dissolve 6 tbsp sugar in 15cl water, add 3 tbsp oil and a pinch of salt. Off heat, stir in 12 tbsp cassava flour vigorously. Add 4 eggs one by one. Fry small balls in hot grapeseed oil for a delightful crunch.
