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Coconut Cassava https://www.metro.ca/userfiles/image/recipes/manioc-noix-de-coco-11764.jpg PT25M PT15M PT40M
Peel the cassava skin and cut into quarters.Remove the central fibrous vein.Chop into bite size pieces.Wash and steam the cassava for 20 minutes or until fork tender.Dice tomatoes.Wash fresh coriander and pull off the leaves (discard stems).Heat up oil, then add fresh ginger and fresh garlic and sauté (about 1 minute).Add diced tomatoes and whole chili (if applicable).Stir all together and add turmeric, cumin powder and salt (simmer on low heat for 5 minutes).Add the steamed cassava and mix well together.Add about ¼ cup of water and simmer all together with lid on (2-3 minutes).Add coconut cream and stir on low heat (5 minutes).Add remaining water and stir (adjust thickness if needed).Taste for seasonings and top up if needed.Remove from heat and plate.Garnish with some coriander leaves.Source: From Reeshma in Toronto
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1 lb cassava (frozen is fine) 2 tablespoons coconut oil or any vegetable oil of your choice 1/2 tablespoon fresh garlic 1/2 tablespoon fresh ginger 1 green chili peppers split in the middle to release the spice ** this can also be omitted if you prefer no spicy heat 2 small tomatoes, diced 1 teaspoon salt (to taste) 1/4 teaspoon turmeric 1 teaspoon cumin powder 1 1/2 cup heavy coconut cream, canned 3/4 cups water 1/2 cup fresh coriander leaves
Coconut Cassava

Coconut Cassava

Rate this recipe
1 Vote
4
accompaniement
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    cassava (frozen is fine)
  • 2 tablespoons
    coconut oil or any vegetable oil of your choice
  • 1/2 tablespoon
    fresh garlic
  • 1/2 tablespoon
    fresh ginger
  • 1
    green chili peppers split in the middle to release the spice ** this can also be omitted if you prefer no spicy heat
  • 2
    small tomatoes, diced
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  • 1 teaspoon
    salt (to taste)
  • 1/4 teaspoon
    turmeric
  • 1 teaspoon
    cumin powder
  • 1 1/2 cup
    heavy coconut cream, canned
  • 3/4 cups
    water
  • 1/2 cup
    fresh coriander leaves
Imprimer ma sélection

Preparation

Peel the cassava skin and cut into quarters.

Remove the central fibrous vein.

Chop into bite size pieces.

Wash and steam the cassava for 20 minutes or until fork tender.

Dice tomatoes.

Wash fresh coriander and pull off the leaves (discard stems).

Heat up oil, then add fresh ginger and fresh garlic and sauté (about 1 minute).

Add diced tomatoes and whole chili (if applicable).

Stir all together and add turmeric, cumin powder and salt (simmer on low heat for 5 minutes).

Add the steamed cassava and mix well together.

Add about ¼ cup of water and simmer all together with lid on (2-3 minutes).

Add coconut cream and stir on low heat (5 minutes).

Add remaining water and stir (adjust thickness if needed).

Taste for seasonings and top up if needed.

Remove from heat and plate.

Garnish with some coriander leaves.

Source: From Reeshma in Toronto

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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