Peel the cassava and cut it into French fry-sized pieces. Rinse the cassava pieces under cold water to remove any excess starch. In a large pot or deep fryer, heat the oil. Once the oil is hot, ...

A happy tear slid down my cheek as I helped demolish a plate of fried cassava sticks at London Sizzler. The cassava (known as “mogo”) was innocent enough, with a mealy, potatolike neutrality; it was ...