Cassava With Coconut Cream
I sincerely hope you would share the same passion as me!Cassava is an East African tropical crop. It has a starchy and nutty-flavour.
The leaves can also be eaten when cooked as a vegetable.
Cassava can be eaten boiled, fried as chips, mashed or roasted. Much the same way as a potato.
Watch out for my Roasted Chips video.
These are the Ingredients you need:
1kg Frozen Cassava
400ml Coconut Cream
15gm Salt
10gm Sugar
5gm Turmeric
100ml Water
Handful Coriander, chopped
2-3 Sweet Chillies
Step No 1
Place the frozen cassava in a pot and cover with water. Boil for approximately 20 – 30 minutes, until tender.
Once cassava is cooked, it turns from white to a pale-yellow colour.
Step No 2
Drain any access water and let the cassava cool down. Remove the core in the middle. Dice into 1” squares.
Step No 3
In bowl add 2 tablespoon of water together with turmeric, salt and sugar. Whisk together.
Step No 4
In a separate pan boil the coconut cream.
Combine the liquid into the coconut cream. Stir well to incorporate the mixture together.
Step No 5
Add the diced cassava, chillies and some coriander in the mixture and stir well.
If the consistency is too thick, add some water to the mixture. Cook for 10 – 15 minutes.
Take the pan off the heat.
Garnish with the rest of the coriander.
Serve it plain or with a curry or salad.