5 finger foods made with cassava
What's the story
Cassava is a staple root vegetable in several African countries and it is versatile and nutritious. The humble root is often converted into delicious finger foods savored across the continent. These dishes not only emphasize the culinary ingenuity of African cultures but also exemplify cassava's versatility in a range of recipes. Here are five popular African finger foods prepared with cassava that you may find interesting.
#1
Cassava fufu delight
Cassava fufu is a common West African dish, especially in Nigeria and Ghana. It involves boiling cassava and pounding it to a smooth, stretchy dough. The doughy texture makes it the ideal pairing with a soup or stew. Fufu is usually eaten by hand, hence, it makes for a great finger food that lets diners relish the taste of accompanying dishes.
#2
Crunchy cassava chips
Cassava chips are a favorite snack all over Africa, thanks to their crunchiness and savory taste. The chips are made by slicing cassava thinly, frying till golden brown, and seasoning with salt or spices. They deliver a satisfying crunch and can be munched on alone or with other meals. They are regularly sold by street vendors as a quick snack option.
#3
Spicy cassava balls
Spicy cassava balls also make for an amazing finger food across many regions of Africa. In this, boiled cassava is mashed and mixed with spices, shaped into small balls, and deep-fried until the outside is crispy. The outcome is a tasty snack that packs a punch of spice, making it ideal for those who are fond of bold flavors.
#4
Sweet cassava cakes
Sweet cassava cakes offer a delicious contrast to savory options by adding sugar or honey to the mix before baking or frying them into small cakes or patties. These sweet treats can be eaten as desserts or snacks during the day without overwhelming sweetness levels, thanks to their balanced flavor profile from natural ingredients like coconut milk.
#5
Savory cassareep bites
Originating from Guyana, cassareep bites have found a fanbase in various African territories. They are prepared using fermented cassareep sauce made from boiled-down bitter-cassava juice and spices like cinnamon, cloves, and nutmeg. This gives rise to a rich dark syrupy condiment used to marinate vegetables, adding depth and complexity to your dish. Served as bite-sized portions, they offer a tantalizing experience with each bite.