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Cassava with Citrus Salsa

Written by on 3 July 2020


  • 800g cassava, peeled and cut in  chunks.
  • 2 garlic cloves,crushed
  •  1 oranges peeled and cut into supreme style segments (all the skin/membranes/seeds removed),
    plus any remaining juice
  • 1 tablespoon fresh lime juice
  • 45 ml olive oil
  • 15 ml chopped fresh flat parsley
  • Salt

Cook the cassava in a large pan boiling water for 20-25 minutes until soft and begins to break up.
Drain it and then transfer to a large serving plate.
Mix the garlic, orange juice and lime juice in a bowl.
Whisk in the oil, season with salt and stir in parsley.
Drizzle the dressing over the cooked cassava and serve.

Bon Appetit  !!

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