1 lb. Cassava (peeled and washed)
1 tsp. Salt
½ cup. oil


Grate the cassava with the finer side of the grater.

Using a clean cotton cloth, squeeze the cassava to remove as much liquid as possible.

Add salt and spread evenly on a baking sheet and place in the sun for a 1 ½ hours, stirring every 15 to 20 minutes, breaking up any lumps in the mixture. In the end, it should be only slightly moist and have a texture similar to that of grated Parmesan Cheese.

Heat a nonstick skillet over medium-low heat and lightly glaze with oil if desired. Sprinkle a little grated cassava to make a thin layer that covers the entire bottom of the pan, break up any lumps before adding it to the pan.

Cook for 1 minute, flip and cook another minute, or until both sides are golden brown. The cassava is ready if it is crispy and breaks easily. If it is still flexible, it means that not all the water has evaporated. To fix the problem, cook it a little more until it becomes crispy.


Try to make your cassava as thin as possible, it is crispier that way.

Put in a sealed bag and refrigerate, it will last for weeks.

World Food Day Recipe – 2023


1 ¾ lbs. Cassava, peeled and chopped into 2-inch chunks
1 ½  tbsp. oil
½ red bell pepper, chopped
½ small yellow onion, chopped
3 cloves Garlic grated
3 single seasoning peppers, chopped
12 oz. ground chicken
½ lemon, juiced
½ tsp. paprika
1 cup creole sauce
¾ tsp. Salt
1 cup shredded Cheddar cheese


Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with oil.

Bring a medium pot of water to a boil. Add cassava, cover and cook until completely tender for 30 to 35 minutes. Drain and remove any fibrous strings from the cassava, and slice them.

Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper, garlic, onion; cook, stirring for 2 to 3 minutes. Add ground chicken, lemon juice and paprika; cook while stirring occasionally, until the chicken is no longer pink (about 5 minutes). Add creole sauce, salt and cook until warmed through for about 3 minutes.

Layer half of the cassava slice in the bottom of the prepared baking dish. Add the chicken mixture and top with 1/2 cup cheese. Evenly top with the remaining cassava, and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and the edges are golden (about 30 minutes). Let stand for 5 minutes before cutting into 6 pieces.

You can substitute chicken for vegetables, salt fish, fish, pork, red meat, etc.

World Food Day Recipe – 2023


2 lbs.  Cassava
5 cloves of garlic
Juice from 1 lemon
2 oz extra virgin olive oil
½ onion
4 oz Bell pepper
1 tsp. Salt
1 ½ L of Water
Celery or parsley (optional)



  • Bring the water and salt to a boil in a pot, add the cassava and cook until soft. Remove them from the water and set aside.
  • Place a frying pan on medium heat, add the oil and minced garlic, allow it to sauté.
  • Cut the onion and bell pepper into fine julienne strips and add to frying pan. Add the lemon juice and the cassava and stir. Sprinkle with parsley or celery, stir and then turn off the heat. Serve hot.

Portions- 6

World Food Day Recipe – 2023

Plantain Tarts


1 very ripe plantain

¼ tsp grated nutmeg

¼ tsp ginger & cinnamon mixed

2 Tbsp brown sugar

dash of almond essence

½ lb. short crust pastry

Sugar for dredging


Cook plantain in boiling water till tender. Remove center core. Blend all ingredients together till smooth.

Roll out pastry on a floured board and cut into circles. Divide filling evenly between circles.

Place filling on circle, fold over and seal with a fork. Bake at 400°F for 20 -25 minutes. Dredge with sugar.

Makes about 12

Spice Island Punch


3 ripe bananas

1 tsp. grated ginger

2 cups mango puree

3 cup pineapple juice

2-3 cups water

Sugar for sweetening


Peel bananas and chop in 1/2-inch pieces. Blend till smooth. Transfer to a large bowl and stir in other ingredients till well blended. Sweeten to taste. Serve chilled with grated nutmeg

Makes 8 servings