Food Groups: Cassava chips and roasted pumpkin salsa

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Food Groups: Cassava chips and roasted pumpkin salsa

Host Wendy Foncette and Chef Selwyn prepare a healthy light snack of Cassava Fries and roasted pumpkin Salsa…

Enjoy Recipe by Chef Selwyn Wickham – Central school of culinary Arts-388-3263]



1 lb cassava 2 cups vegetable oil 1 lb pumpkin sliced thinly 2 cloves garlic, chopped 1 tbsp chopped chives 1 tbsp chopped celery 2 pimientos, chopped 1 tsp lime juice 1 tbsp brown sugar Pinch of nutmeg 4 tbsp olive oil to toss Salt and pepper to taste Procedure: 1. Wash , peel and slice the cassava using a hand held vegetable peeler or a mandolin 2. Place sliced cassava onto paper towels and set aside for frying 3. Prepare salsa by roasting the pumpkin until the pieces are slightly charred 4. When cooled, chop into fine dice and mix with the chopped chives, celery, garlic, sugar, lime juice and nutmeg 5. Add the olive oil as desired, then season with the salt and pepper to taste 6. Set aside and allow the flavors to marinate FOR THE CHIPS 1. Place the vegetable oil in a frying pan over medium heat, do not allow the oil to get very hot, the chips will burn. 2. Using a food tong turn the chips during the frying process to brown evenly 3. Place cooked chips on paper towels to drain off excess oil 4. After frying, sprinkle a little salt over chips and toss 5. Serve with fire roasted pumpkin salsa