Add to Cookbook

Mexican platter with cassava crisps

Mexican platter with cassava crisps


  • Roasted red pepper salsa
  • 1 large red pepper, roasted
  • 2 acid-free tomatoes
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onions, minced
  • 2 tablespoons celery leaves, finely chopped
  • 2 tablespoons chopped fresh mint
  • salt, pepper, ground cumin and ground coriander to season

Chunky coriander and pistachio nut spread

  • 1 cup pistachio nuts, toasted
  • 1 clove garlic, crushed and peeled
  • 1 green chilli, deseeded
  • ½ cup coriander leaves
  • ½ cup fresh Parmesan cheese, grated

Quick bean spread

  • 340 gram can butter beans, drained
  • 1 clove garlic, crushed and peeled
  • 1 cooked medium potato
  • ¼ cup olive oil
  • 2 tablespoons chopped fresh thyme


Roasted red pepper salsa - makes 1½ cups

  1. Peel away the charred skin from the red pepper and discard the core and seeds. Chop finely.
  2. Blanch, peel and finely dice the tomato.
  3. In a bowl toss together all the salsa ingredients. Season with salt, pepper, cumin and coriander.

Chunky coriander and pistachio nut spread

  1. Pulse the nuts, garlic, chilli and coriander leaves in a food processor until finely chopped.
  2. Pulse in the Parmesan cheese and about half a cup of olive oil to make a chunky spread. Add more oil to make a smoother spread if wished. Season with salt and pepper.

Bean spread

  1. Pulse the beans in a food processor, together with the garlic and cold cooked potato to mix well. Pulse in oil to make a smooth spread. Season with thyme, salt and pepper.
  2. Serve these dips with cassava chips available from your supermarket.

Comments (0)

Please login to submit a comment.