Boil peeled cassava until tender but firm. Drain well, then break into
lengthways finger strips. Since the cassava has natural divisions
running the length of the tuber anyway, it is best to use these rather
than try to cut them into precise pieces. Don't forget to find and lift
out the core, which is totally inedible.
Shallow fry in hot oil until golden and crisp on all sides, turning
pieces with tongs. Sprinkle with salt (and a pinch of chilli powder if
liked). They have the texture of the most perfectly oven-roasted
potatoes, but crisper than potatoes can ever be, with a thick, crusty
shell enclosing fluffy cassava.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)