🔥 Cassava Bonda 👨‍🍳 An Affordable Snack the Whole Family Will Love 🌶️

in Natural Medicine • 15 days ago (edited)

Cassava Bonda is one of my family's favorite fried snacks, and having recently obtained an armful of free cassava that was going to be destroyed by persistent flooding, I decided it was a perfect time to share my recipe with you all.

Boil, Stir-Fry, Batter, & Fry Again 👨‍🔬

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     The ingredients and cooking technique are very simple, but the secret to this recipe is all the steps involved, and making sure not to skip any of them.

🌶️ Cassava Bonda Ingredients 🥔

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FOR STIR-FRYING

  • boiled cassava - 3 to 4 (small to medium-sized)
  • mustard seeds - ½ tsp
  • 6 to 8 curry leaves
  • turmeric powder - ¼ tsp
  • green chilies - 4 small
  • salt - ½ tsp

Note - this recipe is even more delicious with a tablespoon of minced ginger, but there are currently a lot of food scarcities in our part of town, so no ginger was to be found before lockdown.

FOR BATTER

  • besan - ½ cup
  • rice flour - 1 tbsp
  • hing - ⅛ tsp
  • baking soda - ¼ tsp
  • paprika - ¼ tsp
  • salt - ½ tsp
  • oil for frying

LET THE BONDA BEGIN! 🔥

STEP 1

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     Chop the cassava into bite-sized pieces and mince the green chilies, set aside.

STEP 2

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     Heat a tablespoon of oil in a wok or kadhai, then fry the mustard seeds, curry leaves, turmeric powder, green chilies.

STEP 3

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     As soon as the mustard seeds splatter, add the chopped cassava and salt. Stir-fry the cassava and spices on medium-high heat until they are browned and soft. Add some small amounts of water while frying the cassava if you want them a little softer. Set aside to cool.

STEP 4

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     In a sufficiently sized bowl, add the besan, rice flour, hing, baking soda, paprika, and salt. Start by adding ¼ cup of water, stir to incorporate, and then keep adding small amounts of water and stirring until you get something a little thicker than pancake batter. Set aside.

STEP 5

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     Grab a palmful of the cassava and partially smash it with your hands while forming them into balls for frying. The size is up to you, but I prefer to make them roughly the size of ping-ping balls.

STEP 6

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     Begin by preheating some oil for deep-frying. This part is a little tricky, but I prefer to use a two-spoon method to coat the cassava balls with batter. It's a battle against time and gravity, so the technique is to get a full coating of batter as quickly as possible while tossing the ball back and forth between the two spoons.

     Each time the ball goes to the other spoon, use the bottom of that spoon to scrape off excess batter from the other spoon. Usually I repeat this process 3-4 times before quickly and gently dropping the battered balls into the hot frying oil.

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     Continue frying in small batches without overcrowding the pan, and remember to turn the balls occasionally to prevent burning, especially if the your bondas are being shallow fried. When a ball is golden-brown, remove it from the oil and let it drain off excess oil on a paper towel.

🤭 ENOUGH HYPE, LET'S MUNCH 🍴

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     The crunchy exterior combined with the hot and steamy interior is a perfect combination. Some primal instinct makes you want to bite exactly half and inspect the interior for steam and curiosity's sake.

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     Of course it's also wise to serve these with some kind of chutney or dipping sauce. Piccalilly sauce is quite common here in Suriname, so went with the lazy store-bought option on this day instead of making a fresh sauce from scratch.

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     Potatoes are a more typical Indian ingredient to make this style of bonda, but cassava is a perfect famine substitute, especially during this pandemic when every cent counts.

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     Don't keep hungry youths waiting too long or you may lose life over some fried snacks. Always allow them to count how many bondas there are and divide the number of humans by the number of bondas to calculate the human/bonda ratio despite the obvious caloric daily needed intake differences in each human being.

     Should there be 15 bondas and 4 humans, surplus remainder bondas may be awarded to the choicest human begins among the herd. May you eat many more bondas and prosper, and may the fried force be with you.

     Don't forget to check out Hive's newest and most fun cooking challenge. This week's featured ingredients on the savory side are besan (bean flour), green plantains/bananas, and mushroms. On the sweeter side are carrots, vanilla, and soursop.

Plant Power Cooking Challenge
Week #11
Come Join Us!!

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Oh my god, that bonda ratio must be really hard to stick to. I think it'd be more like '15 to me, 1 to everyone else'.

Fried snacks are the bomb schizzle - I'll be definitely making a potato version of these! I've recently filled my spice racks and for some reason I'd forgotton all about hing, which of course is a great garlic/onion sub that suits the husband much better. He hates the smell, but the final result is good.

With snacks like this, there is never enough, and I always get stink eyes from the family. Add hing for maxiumum recipe bling, and potatoes are more delicious. Curious to see how your bonda/human ratio fleshes out in the end.... !ENGAGE 40


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Hahahaa nice Star Wars reference and from what I read, this indeed looks like a delicious snack that anyone could make. Thanks for two-spoons-technique; I'll try to remember that when working with snacks with that sort of batter.

Thanks for the compliment, and if the two-spoons technique doesn't work, there's always the one-hand method, but a lot of batter can go to waste like this. !ENGAGE 25


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Hahahaa or the "dip in bowl" method with a fork or whatever 😂, but guess that may also be wasteful.

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Wow! These look amazing. We make a very similar version in India, just replacing the cassava with boiled potatoes. And these bondas are stuffed inside a pun (pav) and served with spicy chutney (sauce). I'm sure you've heard of the vada pavs, I'm talking about that.

I do think potatoes are more delicious in this snack, but the recent flooding has inflated the price of potatoes here. I have eaten vada pavs a few times, a very delicious breakfast snack. My family also likes pav bhaji, but the buns here in Suriname aren't very tasty or fresh. Thanks for the kind words chef. !ENGAGE 25


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This recipe is delicious, it looks a bit like Venezuelan fritters, but they are sweet, not salty. Soon I will be harvesting cassava from my plot, I think that in a month and a half it will be ready, and I am going to be inspired by this recipe to prepare it. Thanks for sharing these great recipes. Greetings from Venezuela.

Thanks for the compliments, it is indeed a delicious snack, especially with the right sauce for dipping. I'd love to see a Venezuelan interpretation of this dish. Bless up my friend. !ENGAGE 30


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This sounds so Indian , but here we would use potatoes instead and maybe a bit of gharam masala. Casava is sauteed and eaten with green chili chutney in Kerala as a meal by itself.

Interesting, I haven't seen too many Indian dishes making using cassava. During my travels in India I never saw much cassava either, and I always wondered why it's not common. Cool to know it's a common food in Kerala, now I will research some Kerala cassava dishes. Thanks for stopping by. !ENGAGE 20


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How exciting to see food being made by you. I just bought some taro which I think is similar and I'm excited to do something with it. Thanks for the recipe chef!

I sorry to hear about the ginger. A cook like you needs ginger.😞

I know, I should share recipes more often, but I generally cook the evening meal, and my food is usually labor intensive, so I never feel motivated to try and arrange photos in the darkness either. Pov's not been feeling well lately, so I decided to share this daytime meal since I've been doing most of the cooking lately. We now have ginger too, a small victory. !ENGAGE 20


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Yum. We have mango chutney and I am sure I can easily find some cassava at the market. Will have to wait till Jan comes back from PP with besan.

When were in Cambodia, I much preferred to grind the local orange lentils into a powder, then sift it get a better-than besan substitute, and cheaper too. Mango chutney...hmmmm, save me some. !ENGAGE 15


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Haha... sure. After the season I don't feel like eating many mango-containing foods anymore lol... I think I had enough mangoes until next season. It's been a long season! Hmm will look for the orange lentils on the market, I usually only see the yellow ones. We always buy the orange ones in the Indian shop in PP. But then I don't go to the market that often anymore.... we got a lady now that provides organic produce grown in Cambodia, plus if you need things from the market you can order them with her too.. With the bakery, I finish usually too late to get the good stuff on the market and start too early for them to be open.

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Oh. Can I skip the chopped green chillies 😅? Your girls are having a great yummilicious time there. 😋
Here's a !BEER for you. 🍺

Thanks, it does look like they might be spicy, but after all that frying in that much cassava you can barely taste chilies. Definitely a fun family snack. !ENGAGE 10


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Que sabroso se ve y lo mejor es que es con yuca que se consigue muy fácil acá y es económica jajajajaj, hermano @justinparke se ve delicioso excelente platillo, además de una espectacular foto del plato listo para comer, dios te bendiga enormemente a ti y a tu hermosa familia. saludos desde acá de la vuelta de la esquina venezuela.

Indians would normally use potatoes for this kind of dish, but like you say, cassava is much more economical, especially during these troubled times. !ENGAGE 35


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es correcto, pero bueno optaremos por las sagradas papas jeje @justinparke

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That looks extremely tasty yo! I think we have something similar, but made of banana dough. Not sure if I can get it during lockdown as most of the roadside shops are not operating.

Bondas are one of my favorite snacks, and if you ever find this banana-dough similar thing over in Malaysia, do share it with us, I'm curious. Keep surviving the lockdown my friend. !ENGAGE 15


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YUM looks delicious!

Bookmarked to read properly an hopefully be able to get all the ingredients over here to make too!

Thanks so much for sharing!

I can't remember where in the world you're located, but if you can't find besan, just grind lentils and sift them, that's even more delicious than besan in my opinion. Thanks. !ENGAGE 15


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I'm in Melbourne so I should be able to find most exotic things- after all we have one of the biggest diverse melting pot cultures in the world here..., but otherwise Lentils..great idea, I think I've even got a bag of them in the cupboard waiting to be eaten!

brilliant thank you!!! 😀

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I can tell this is one delicious snack. I love recipes made with cassava.

Cheap, simple ingredients, and tasty, but a little time consuming to make. Thanks for stopping by. !ENGAGE 10


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Wow, this looks delicious!! I used to eat cassava a LOT a few years ago, my grandma loves it, but my sister developed intolerance with it so we don't buy it anymore. This presentation is unique. Thanks for sharing this!

Cassava is definitely not for everyone, and definitely not healthy to eat every day for extended periods of time. In Cambodia lots of people die every year from cassava poisoning, both from eating undercooked cassava and also eating too much of it without variety in the diet. Cassava leaves are also edible, and contain lots of protein, bust must be boiled to remove the trace amounts of cyanide first. Bless up from Suriname. !ENGAGE 20


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All of that looks yummy and mouth watering :-)

Give thanks, it was very tasty, maybe not 100% healthy, but definitely delicious. !ENGAGE 5


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They look great and the presentation photo is great! the girls look happy :)

Thanks chef, the girls love this snack much more than, but of course anything fried is almost always delicious. !ENGAGE 10


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Oh well it looks nutritious and yummy,maybe this weekend i will try the recipe.


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Yes, please share a picture of your results if you try it. Thanks for stopping by. !ENGAGE 10


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Oh thank you very much @misterengagement


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@tipu curate :)

It looks so delicious!

Thank you for the kind words.


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