Egg-dipped Cassava

What I love about cassava is the versatility. There are various methods of preparing it, a lot too many to mention but I could try:
• cassava egg balls
• shredded spicy cassava balls
• steamed and fried cassava
• cassava porridge
• cassava nsima
• cassava in tomato sauce
• cassava coated chips

The list is quite endless. Today I made my cassava extra eggy and I loved it

Ingredients

Many

Precooked and cooled cassava

Eggs (as much as needed)

Dried parsley

Cayenne pepper

Salt to taste

Steps

1. Heat oil in a shallow pan (enough for deep frying)
2. Whisk eggs with spices and salt
3.Break cassava pieces into smaller sizes and remove the stalk (or whatever that thing at the middle is called)
4. Soak cassava pieces in the egg mixture, making sure they’re fully coated. Wait a few minutes before frying so that the egg and cassava don’t separate when you fry them
5. Deep fry until golden on both sides. Drain excess oil by placing fried cassava on paper towel before serving
6. Serve with a salad or delicious savory dips. Enjoy!
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