Introducing tropical food and tropical recipes to the world!
I have grown to appreciate this recipe. It definitely wasn’t a favorite of mine growing up, but as my palate grew more sophisticated, I picked up on the subtlety of the lightly salted palm oil mixed with the lightly acidic attieke…
Name: Cassava cake
Eaten in: Philippines
Category: Traditional
I grew up eating cassava, mostly mixed with plantains to make “foutou,” a traditional dish from Ivory Coast, but also as a crunchy fried snack served with dried chopped coconut. So needless to say, I was burning with curiosity when I set out to make this cassava cake from the Philippines. I was not entirely faithful to the recipe and used shredded cassava…
As far as I can tell, cassava is used in a lot more creative ways in Latin America than I have encountered in West Africa. These stuffed cassava fritters are just one proof of that. They wonderfully combine the crunchy texture …
These croquettes are so good that I made them three times in one week. I just couldn’t get enough of them. The crunch on the outside, the smoothness yet firmness on the inside,…
