Ingredients

Method

• 200 g cassava root, peeled and cut into thick chips
• 2 plantains, peeled and cut into thick chips
• oil, for frying
• mayonnaise, for dipping
For the boerewors spice, mix:
• 1 t ground coriander
• 1⁄2 t ground allspice
• 1⁄2 t ground nutmeg
• sea salt and freshly ground black pepper, to taste
• 1 t dried mixed herbs
• 1 t Spanish smoked paprika
• 1 t brown sugar

Method

Ingredients

1. Cut away any woody bits from the cassava until you just have the crunchy
middle of the root. Boil in salted water for 20 minutes, or until the chips are cooked through but still firm.

2. Heat the oil in a saucepan and fry the cassava and plantain until golden brown and crispy, about 5 minutes on a medium-high heat.

3. Generously sprinkle the boerewors spice onto the chips and serve with the mayonnaise or other dipping sauce.

For more vegetarian recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi