Bombó Frito

Bombó Frito is a traditional Angolan delicacy, perfect as a mid-morning snack or appetizer. Made from cassava, this treat is distinguished by its crispy texture achieved through an extended soaking process, rather than pre-boiling. Serve it hot with a side of ginguba (peanuts) for a genuinely authentic experience.

Ingredients

🌿 Whole cassava mandioca
💧 Tap water, enough for soaking
🧂 Salt
🛢️ Cooking oil, sufficient to cover cassava pieces
🥜 Peanuts ginguba, served as accompaniment

Instructions

1- Peel the Cassava:

• Use a knife to remove the tough outer skin from the cassava roots.

2- Cut into Pieces:

• Divide the peeled cassava into large, thick-cut fry shapes.

3- Initial Soaking:

• Submerge the cassava pieces in tap water for 4 to 7 days.
• Change the water periodically until the cassava softens and the fibers begin to loosen.

4- Salt Soaking:

• Remove the soaked cassava and place it in salted water overnight in the refrigerator.
• This enhances flavor and texture.

5- Heat the Oil:

• Fill a pot with enough cooking oil to cover the cassava completely.
• Heat it on a stove until hot.

6- Fry Bombó:

• Begin frying the thicker cassava pieces first.
• Add the thinner cuts as the oil reaches a higher temperature.
• Cook until all pieces are a golden brown and crispy.

7- Drain:

• Use a skimmer to remove the cassava from the oil.
• Place on paper towels to absorb excess oil before serving.

Prep Time: 5-8 days
Cook Time: Approximately 15-20 minutes
Total Time: Up to 8 days
Servings: Not specified
Equipment: Generic Knife, Generic Stainless Steel Pot, Rolo Chocolate and Caramel Flavored Ice Cream Container (for soaking), Generic Stove/Burner, Generic Paper Towel, Generic Metal Skimmer, Generic White Ceramic Plate

Cooking Tips:

• No Pre-Boiling: The distinct texture is achieved by skipping the pre-boiling process.
• Extended Soaking: Ensure the cassava is soaked thoroughly for the desired tenderness.
• Uniform Crispiness: Frying thicker pieces first ensures even cooking.

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Bombó Frito