60 delicious cassava recipes from around the world
Funge de Bombó is a staple Angolan dish, a dense porridge made from cassava flour. It's known for its smooth, sticky texture and mild flavor, making it an ideal accompaniment to stews and sauces. The preparation involves a traditional method of pounding cassava, though modern recipes often use pre-ground cassava flour for convenience. It's a fundamental part of Angolan cuisine, consumed across the country.
A beloved Venezuelan street food and side dish, Yuca Frita features tender, boiled yuca that is then deep-fried to a perfect golden-brown crisp on the outside, while remaining fluffy and soft within. It's a delicious alternative to french fries, often served with a vibrant guasacaca sauce.
A traditional Fijian dessert made from grated cassava and coconut, sweetened and steamed, often served with a rich caramel coconut sauce.
Sanga de Manioc is a traditional Cameroonian dish made from fermented cassava flour, often served with a flavorful sauce. It's a staple in many households, providing a hearty and satisfying meal.
Nyambeh Nyebeh is a popular Gambian street food and comfort dish made primarily from boiled cassava and mashed beans, often served with a flavorful stew or gravy. It's a hearty and satisfying meal, showcasing the staple ingredients of Gambian cuisine.
A delightful and chewy steamed cake made from grated cassava and coconut milk, sweetened with palm sugar. This traditional 'kueh' is a popular snack or dessert in Brunei, known for its soft texture and subtle sweetness.
Kokonte is a dense, dough-like staple food made from dried cassava flour, a popular dish in Ghana, particularly among the Akan and Ewe people. It has a neutral flavor that pairs exceptionally well with rich, savory soups. Groundnut soup, made from ground peanuts, is a classic accompaniment, offering a creamy texture and nutty depth that complements the kokonte perfectly. This combination is a comforting and filling meal, often enjoyed for lunch or dinner.
Crispy on the outside and tender on the inside, these deep-fried cassava fritters are a popular snack or appetizer. They are typically filled with cheese or seasoned ground meat, offering a delightful savory bite.
Fufu is a staple West African dish made by pounding starchy ingredients into a smooth, dough-like consistency. This version combines ripe plantains and cassava, creating a slightly sweet and dense accompaniment perfect for soaking up rich stews and sauces.
Kue Bingka Ubi Kayu is a popular Indonesian baked cake made from grated cassava, coconut milk, sugar, and eggs. It's known for its slightly chewy interior and a wonderfully crispy, caramelized golden-brown crust. This Nyonya delicacy is a delightful sweet treat, perfect with coffee or tea.
Chikwangue, also known as Kwanga or Chikwanga, is a staple side dish in Congolese cuisine. Made from fermented cassava dough, it's traditionally steamed in banana leaves, resulting in a dense, slightly tangy, bread-like accompaniment to stews and sauces.
Kalo, often referred to as millet bread, is a traditional staple food in Uganda, particularly in the northern, eastern, and western regions. It's a versatile dish made primarily from millet flour, sometimes mixed with cassava flour, and is typically enjoyed with various stews and sauces.
Guisado Mandi'o is a hearty and comforting Paraguayan stew made with tender chunks of beef and starchy cassava (mandioca), simmered in a rich broth with aromatic vegetables and seasoned with traditional herbs. The cassava softens and naturally thickens the stew, creating a creamy texture.
Sanga is a hearty and nutritious dish made from cassava and corn flour, often served as a staple accompaniment to various stews and sauces in Cameroon. It's a versatile dish that can be prepared in different consistencies, from a firm dough to a softer porridge.
Aipim frito, also known as fried cassava or yuca fries, are a popular Brazilian street food and side dish. These fries are uniquely prepared by boiling the cassava until just tender before frying, resulting in a wonderfully crispy exterior and a fluffy, creamy interior, often considered superior to potato fries.
Funje com Carne Seca is a hearty and traditional Angolan meal that combines the staple side dish, Funje (a dense porridge made from cassava flour), with flavorful dried meat (carne seca). The carne seca is typically rehydrated and then stewed with onions, tomatoes, and spices, creating a rich and savory accompaniment to the relatively plain Funje. This dish represents the resourceful use of ingredients in Angolan cuisine and is a comforting staple, often enjoyed in homes across the country.
Pastel Mandi'o are savory Paraguayan empanadas made with a dough of cooked cassava (yuca) and cornmeal, filled with a flavorful mixture of shredded beef, hard-boiled eggs, and spices. These delightful snacks are deep-fried until golden brown and crispy.
Kokonte is a hearty, dense dish made from dried cassava flour, often served as a staple. It pairs exceptionally well with the rich and savory palm nut soup (Abenkwan), creating a deeply satisfying and culturally significant meal. The slightly bitter notes of the kokonte are beautifully complemented by the complex flavors of the palm nut soup.
A hearty and nutritious stew combining tender cassava pieces and protein-rich beans, simmered in a flavorful tomato and onion base with aromatic spices. This dish is a staple in Ugandan cuisine, offering a comforting and filling meal.
Savory fried fritters made from mashed yuca (cassava) and cheese, offering a delightful crispy exterior and a soft, cheesy interior.
A hearty and flavorful stew featuring tender chicken and soft cassava in a rich, savory broth infused with aromatic spices. This dish is a comforting staple, often enjoyed with rice.
Crispy on the outside and tender on the inside, these savory fritters are made from grated cassava (yuca) and seasoned with herbs and spices. They are a popular snack or appetizer, often served with a side of curtido or a spicy salsa.
A savory mash made from boiled yuca (cassava) and crispy pork cracklings (chicharrón), seasoned with garlic and olive oil. A hearty and flavorful alternative to traditional plantain mofongo.
Kara is a traditional Solomon Islands dish that combines grated cassava with corned beef and coconut cream, all wrapped in banana leaves and steamed or baked. It's a hearty and flavorful meal, often prepared for gatherings and special occasions.
