Cassava crisps in chillie jam

Crisps :

Skin the root, give it a quick rinse, pat dry and slice very thinly. I used a knife and it wasn't hard to slice at all.


Deep fry in a wok or pot of oil. Don't over crowd that wok. Fry until a light golden brown, drain and keep aside.

Chillie Jam :

Crush the chillies in a small food processor until medium fine. Put all ingredients in a small pot and cook over a medium flame until it comes to a boil and then lower the flame and reduce until it becomes a thick jam. It should look just like jam. It doesn't take very long. Just watch and stir every now and then.


Place the crisps in a large bowl, dip the jam on top of it and using a salad spoon and fork turn the cassava crisps over itself until they are well coated with the chillie jam. Store in an airtight container. Serve as a starter or snack. Oh my YUM!