Cassava, yam, yucca. Call it what you want. Cover it in garlic and you have a banging tapas dish or side. This might be the simplest recipe I’ve ever written.
I had this whilst on holiday in Andalusia and was instantly in love. We didn’t even know what we were ordering as everything was in Spanish – but it was ok as they had delighted green Vs for vegan so we took a chance. Previously my only experiences with cassava had been in Indian or Caribbean style curries, all delightful but I wasn’t sure how this starchy root veg would be in it’s own right. Top class is the answer. But then ANYTHING with garlic is pretty tidy.
I bought loads of tapas dishes in Seville and eventually (four months later) had a vegan tapas dinner party and this dish was obviously included. After consulting several recipes I did what I usually do and winged it a bit. Took inspiration from a bit of all of them and pulled off a rather scrumptious dish.
You can buy pre-cut cassava in a lot of Asian stores and even in some supermarkets – either fresh or frozen. Or you can grapple with the whole thing and put in a bit of good old elbow grease.
Then the only other ingredients you need are garlic, salt, olive oil and salt. Five garlic cloves might seem excessive but this is a garlic based dish! Feel free to reduce the amount if you aren’t a vampire.
Cassava in garlic sauce
- 1 cassava
- 5 garlic cloves
- 1 tsp salt
- 4 tbsp olive oil
- 2 tbsp lemon juice
Peel and chop the cassava into chunks. Boil in salted water until almost soft. The texture will be similar to potato.
Meanwhile crush the garlic and salt in a mortar and pestle or food processor. Add the olive oil and lemon juice.
Once the cassava in cooked drain the water off. Transfer to an oven dish and cover with the sauce. Cook for 15 minutes until the edges of the cassava start to crisp.
Transfer the cassava and sauce to a bowl and serve.