Mmmmm…deep fried cassava is one of our favourites…it is really hearty and warming for colder days in Belize.

And since we are moving into winter time in Belize when the temperature can drop down to 18C (64F), this dish is perfect.

To prepare the cassava, peel and wash:

Boil the cassava in a stockpot.  You will know when they are ready when they start to split length-wise.  Drain the roots and once they have cooled down, slice them into 1/2 inch circular pieces.  Heat up oil (I use a wok) until smoking.  Fry about 10 pieces at a time, until golden brown, and drain on kitchen towel.

To make Peach Palm Miso Dip combine the following :

2 tbsp Soya Sauce

2 tbsp Honey

1 tsp Peach Palm Miso (or Shiro Miso)

Enjoy!!  We deliver Peach Palm Miso in Punta Gorda on Wednesdays.  Contact us by email or Facebook if you are interested and we can drop it off for you.

We can also send it to you via Tropic Air within Belize.  Check out The Apothecary for prices.

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