← Nouns Cooking · West & East African

Ingredients

• 700 g fresh or frozen cassava, peeled, woody core removed, cut into chunks
• 1 tsp Salt, plus more to taste
• 400 ml Coconut milk
• 2 Green chilli, slit lengthways
• 2 cm piece Ginger, grated
• ½ Onion, thinly sliced (optional)
• ¼ tsp Ground turmeric (optional)

Method

1. Put the cassava in a pot, cover with water, add the salt and bring to the boil. Simmer for 15–20 min, until tender when pierced with a knife. Drain off all but about 100 ml of the water.
2. Add the coconut milk, chillies, ginger, and the onion and turmeric, if using.
3. Simmer gently, uncovered, for 8–10 min, stirring carefully, until the sauce thickens and some cassava edges break down into it.
4. Taste for salt and serve warm with a fish curry, beans or simply with a cup of chai.

Tips

• Use sweet cassava from the shop (fresh or frozen). Never eat cassava raw, and always remove the fibrous core.
• Frozen peeled cassava saves lots of time and works perfectly.

Sources

Written in our own words after cross-checking these recipes:

Mayuri's Jikoni Kaluhi's Kitchen