A vegan interpretation of the traditional Martinican recipe, where smashed avocado meets spices, garlic and hot chili pepper — a perfect Summer time appetizer, spread or patty.
I know you... and I know that when you white fierce you realy mean FIERCE!! One question thought, is the cassave flour you find in the commerce always roasted? Or should I be extra carefull when I buy some?
Actually, the recipe advertises itself as "fierce" — which the Habanero chili pepper doesn't disprove, to my greatest delight. I recently prepared this recipe twice for audiences advert to strong chili peppers, so I skipped it. In the second batch, I added spirulina seaweed, which strengthened the green color.
Back to your question: you don't have to pay attention whether the cassava flour was roasted or not. It's the process by which the flour is made out of the cassava root. If it's not labeled as roasted, chances are it was anyway to obtain the flour.
I know you... and I know that when you white fierce you realy mean FIERCE!! One question thought, is the cassave flour you find in the commerce always roasted? Or should I be extra carefull when I buy some?
Actually, the recipe advertises itself as "fierce" — which the Habanero chili pepper doesn't disprove, to my greatest delight. I recently prepared this recipe twice for audiences advert to strong chili peppers, so I skipped it. In the second batch, I added spirulina seaweed, which strengthened the green color.
Back to your question: you don't have to pay attention whether the cassava flour was roasted or not. It's the process by which the flour is made out of the cassava root. If it's not labeled as roasted, chances are it was anyway to obtain the flour.