Ingredients

• 2 1/2 lbs cassava (also called yucca, yuca, manioc, tapioca root)
• 1/2 cup lard or duck fat (or half and half of each), melted
• 1 1/2 tsp salt, to taste

Directions

1. Bring a large pot with 3” of boiling water to a boil on the stovetop.

2. Meanwhile, peel cassava. Cut big cylinders, about 3-4” long, down the length of the cassava. Cut each cylinder in half lengthwise, and then cut each half lengthwise again 2-3 times to make large wedges. Cassava can have a long stringy thread running down the middle of it–if you see that, trim it off your wedges.

3. Add cassava wedges to boiling water and boil, uncovered, for 10 minutes. Meanwhile, preheat oven to 375F. (Tip: place your rimmed baking sheet with your lard in the oven while it’s preheating to melt your lard. It also speeds up the cooking a bit for that pan to be nice and hot when you add the cassava wedges. Just be careful!)

4. ain cassava completely. Toss with lard on a rimmed baking sheet. Bake for 40 minutes, stirring and flipping at the 15 minute mark, 25 minute mark, and 35 minute mark. Cooking time will vary based on just how thick your wedges are. They may be done at 35 minutes or 45. You want them to be turning golden brown and be crisp on the outside. If you aren’t sure, put them back in for a few more minutes (they are fairly forgiving, especially if they are thick wedges).

5. Sprinkle and toss with salt, to taste. Serve!

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