cassava in coconut milk

February 4, 2014mayurisjikoni


Old posts just get lost in the wide wide wide web unless they are very popular. Renu who blog’s at Cook with Renu has started a Facebook Group called Foodies_ Redoing Old Posts where every two weeks we can redo our old posts and share it on the group. What’s the advantage of doing this? Well, it gives us the opportunity to improve the write up, update photos and get comments. I’ve got so many old posts that need updating especially where the photos are concerned. This group with definitely give me the ‘push’ to prepare the dishes again for better photos.

Cassava in coconut milk is a famous Kenyan coastal dish and very easy to prepare. Tui varo mogo, mogo na nazi, are some of the common names used. Mogo is cassava and nazi is coconut. In the Gujarati language tui is coconut milk. Kenyan coastal dishes over the years have acquired both Arabic and Indian influence. Cassava is widely used as a main dish because it is widely grown at the coast, is cheap and full of carbohydrates. Its a poor man’s energizing dish, keeps the tummy full for longer period of time and a little goes a long way. Also it provides energy to get through hard laborious work.

This dish does not need many ingredients. The cassava has to be fresh and not stringy. As I have mentioned previously I really don’t know how to choose good cassava. I totally depend on Julius our house help to do that for me. Most say that the cassava harvested during the rainy season is not good. Cassava from different parts of the world is different so follow your instincts. Normally, if your cut off the tip the inside should appear milky white.

Cassava cooked in coconut milk is like a meal on its own. Some have it for breakfast, some with mamri or along with a meat dish. I usually like to prepare this dish on Ekadashi day as its a filling meal. Tastes delicious on its own or with some farari chevdo or mogo crisps (cassava crisps/chips).

Updated on 8th Aug 2019

cassava in coconut milk 1

cassava in coconut milk 2

cassava in coconut milk 3

4 servings

600 -700g cassava (approx. 4 cups of mogo chunks)
2 tsp salt
1 tsp green chilli paste or 2 -3 which are cut into big pieces
1 tsp ginger paste
1 large fresh coconut
3 – 3½ cups water

  1. Grate the coconut. Put the grated coconut in a liquidizer with 1-1½ cups of water. Process it.
  2. Put the mixture in a sieve and squeeze out the milk. Now you have the thick coconut milk. Keep that on the side till required.
  3. Put the coconut back in the blender. Add 2 cups of water and process again.
  4. Put the mixture in the sieve and squeeze out the milk. This is the thin coconut milk.
  5. Peel, wash and cut cassava into chunks.
  6. Put the cassava pieces in a large pan or a pressure cooker. Add the thin milk, salt, chilli and ginger and cook till done over medium heat. If you are using the pressure cooker, 2 whistles is usually enough. If you are cooking in a pan, cover the pan and cook over low heat till done.
  7. Let the cassava cool down a bit.
  8. Add the thick milk, mix well and heat it up and serve.
  • If you don’t want to use fresh coconut then use canned or packet coconut milk to cook the cassava and then add coconut cream.
  • Adjust the spices according to your taste.
  • If you are cooking the cassava in a pan, you may need to add about ½ cup more water.

Pin for Later:

Cassava in coconut milk

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962
You may want to check out the following:
Blog post
Blog post
Blog post
Sharing this recipe with the following event:


  • Linsy Patel

    February 4, 2014 at 3:49 pm

    Love mogo, never tried withcoconut milk.

  • Chef Mireille

    February 4, 2014 at 7:32 pm

    I love cassava. great recipe – thanks for contributing to my event

  • Vimitha Anand

    February 5, 2014 at 1:52 am

    Cassava is my favorite too… nice one with coconut milk

  • Nupur UK-Rasoi

    February 6, 2014 at 3:46 pm

    I have been meaning to try Cassava for a long time now, never got any chance to have it any friends home… On my list to try it on myself now 🙂

    Thanks for the recipe.. 🙂


    August 12, 2019 at 2:26 pm

    Have never tried cassava in fact, I do not know how it will look like. I know I should google will do it . Tell me is this tuber hard n when boiled does the skin peel off easily? Anyway will lookout when I visit Rajasthan and try making somethings with it. This cassava in coconut milk sounds like a good beginning.

    1. mayurisjikoni

      August 13, 2019 at 6:28 pm

      Archana its very much available in the south, don’t know what its called in India. Its a long tuber and its white inside. You have to peel it before boiling and it doesn’t peel as easily as a potato. I’ve seen cassava chips in the hot shops in Bangalore so know its available in India.

  • jayashreetrao

    August 14, 2019 at 10:09 am

    I have never tries this, shall check the availability of it now. It looks tasty

    1. mayurisjikoni

      August 19, 2019 at 9:10 pm

      Thanks Jayashree, hope you find cassava.

  • Renu Agrawal Dongre

    August 15, 2019 at 11:25 pm

    I had used cassava last year and liked it. This recipe with coconut milk sounds interesting , filling and healthy too

    1. mayurisjikoni

      August 19, 2019 at 9:07 pm

      Thanks Renu, try it. As I mentioned its filling and ideal for fasting days. Am sure you get frozen ones.

      1. Renu Agrawal Dongre

        August 23, 2019 at 4:39 pm

        Yes we do and the fresh ones too

  • poonampagar

    August 16, 2019 at 9:15 am

    Cassava is a new ingredient for me aswell. Your dish sounds easy and yet filling. I love the dishes with coconut milk so I guess I will love this too. Hopei am able to source out this ingredient here.

    1. mayurisjikoni

      August 19, 2019 at 9:06 pm

      Thanks Poonam, its available in the south but not sure if you’d get it. I hope you find it to try out this simple dish.

  • FoodTrails

    August 24, 2019 at 12:02 am

    Like many other never had cassava..but coconut curry looks filling and comforting, very simple and easy to make… the dish must have a nutty taste coz of coocnut milk..

    1. mayurisjikoni

      August 25, 2019 at 10:23 am

      Swaty do try out this curry. You’ll be able to get frozen cassava or yucca in almost all the Indian stores.

  • Mireille Roc (@ChefMireille)

    August 28, 2019 at 4:12 am

    this reminds me of a dish we have in the caribbean called oil down or run down depending on what island you are from, although we usually use breadfruit (for the veg version) but it involves meat and/or veg cooked down in coconut milk with onions, garlic and peppers – Next time I will have to try it with cassava.

    1. mayurisjikoni

      August 29, 2019 at 12:23 pm

      Thanks Mireille. This is a famous Swahili dish down in Mombasa where we get plenty of cassava and coconut.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: