Cassava comes to us in a wax layer that prevents it from drying out. I like to cut 5 cm long pieces, which I then cut off the wax layer and skin. Then I cut cassava into approx. 2 mm slices. Season with salt, pepper and paprika powder and fry the cassava like fried potatoes in oil or butter until cooked through.
I would advise you to only season with salt the first time. Then you know where you are. And that`s always delicious. Small cubes of onions will still work. Smoked paprika powder is a hit. Spanish specialty, Pimentón de la Vera.
Cassava is now constantly available in Germany. But hardly anyone dares to do it. Often offered under the name Cassava. And many just don`t know what it looks like. That`s why my photo should also show a raw root later. I hope it works.
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