Fried Cassava (singkong goreng)

After rice and maize, cassava is the third largest food source for starchy carbohydrates in the tropics.

While I am going to say that this tuberous plant doesn’t quite hold up to the glorious potato, prepared with a coating of a spice broth, garlic, coriander and salt – then dipped in a spicy chili sauce, is quite yummy for the old tummy: