Roast Cassava

Cassava has fed Papua New Guineans for centuries, and roasting is one of the oldest, simplest ways to cook it. In villages it is buried in the coals of the fire until the skin blackens and the flesh turns soft and smoky. In a modern oven, the same magic happens with a brush of coconut oil and a little salt.

What makes roast cassava great is its crisp-chewy exterior and fluffy, slightly sweet center. It is the kind of side that soaks up sauces beautifully and satisfies like a good potato, but with its own distinctive nutty flavor. It is also wonderfully easy, needing just a little boiling time and a hot oven.

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