Mandioca Frita com Feijao (Fried Cassava with Beans and Salsa)
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Ingredients
- 700 g cassava, peeled and cut into chunks
- 400 g tinned black beans, drained and rinsed
- 2 ripe tomatoes
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp fresh coriander, chopped
- 1 lime, juiced
- 500 ml vegetable oil for frying
Method
- 1
Boil the cassava in salted water for 15 minutes until almost tender, then drain well and pat dry.
- 2
Heat the vegetable oil in a deep pan to 180C and fry the cassava in batches for 5-6 minutes, until crisp and golden. Drain on kitchen paper.
- 3
Meanwhile, warm the black beans in a small pan with a splash of water.
- 4
Mix the tomatoes, onion, garlic, lime juice and coriander together for a quick salsa.
- 5
Serve the crisp cassava with the warm beans and salsa spooned over.
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