Cassava is a tuber and eaten by all tribes in Zambia. It is mainly
grown in the Western and Northern province of Zambia.
The leaves are edible and known as Katapa in the local languages.The
tuber is known as Kalundwe, Tute and Mwanja in local languages.
When dried and ground cassava meal is good for Nshima, Zambia’s staple food.
Today I am going to prepare a Zambian snack using dry cassava.
You will need:
1 kg dry cassava
2.5 litres water placed in a bowl.
Coarse salt.
METHOD:
Put 2 table spoons of coarse salt in 2.5 ltrs water.
Make sure the salt dissolves.
Soak the cassava over night for it to soften.
At about mid-morning remove the cassava from the water.
Place the cassava in a collander and allow the water to drain.
Get a sauce pan and our in 500mls cooking oil.
Heat the oil and start frying the cassava.
Turn until slightly brownish.
Remove from heat and allow to cool.
Makes 6 servings.
Serve with tea or juice.
This snack is irresistible.
Look out for another cassava snack served with ground nuts.
Don’t bite your tongue.
Enjoy the meal.
cassava root
THATS THE MISTAKE ZAMBIANS MAKE. THEY THINK CASSAVA CAN ONLY BE A SNACK IF NOT ANYTHING NSHIMA. ACTUSLLY, WHAT YOU HAVE JUST COOKED ARE CASSAVA FRIES/CHIPS WHICH CAN DELICIOUSLY GO WITH BEEF/FISH COOKED VEGETABLES OR SALADS. THE SAME THING APPLIES TO SWEET POTATOES. ZAMBIANS LACK INNOVATION. SO, THEY CAN’T BOIL SWEET POTATOES TO HAVE THEM WITH VEGGIES FOR THE MAIN MEAL, MAKE FRIES/CHIPS AND EAT THEM JUST LIKE IRIS POTATOES CHIPS FOR THE MAIN DISH. BETTER STILL, INSEMWA CAN ACCOMPANY ANY RELISH AS A MAIN DISH. ONE WONDERS WHY SWEET POTATOES CAN’T GIVE US FLOWER FOR NSHIMA AND BAKING. BY THE WAY YOU CAN PERFECTLY, USE CASSAVA FLOUR FOR BAKING CAKES. I USE IT, MYSELF.