CASSAVA IN COCONUT MILK/MUHOGO WA NAZI
Cassava In Coconut Milk/Muhogo Wa Nazi is a very simple but very flavourful,vegan dish from the coastal region of East Africa. Enjoy on its own or as a side dish.
Ingredients
- 600 -700 g 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
Instructions
- Grate the coconut. Put the grated coconut in a liquidizer with 1-1½ cups of water. Process it.
- 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.
- Put the coconut back in the blender. Add 2 cups of water and process again.
- Put the mixture in the sieve and squeeze out the milk. This is the thin coconut milk.
- Peel, wash and cut cassava into chunks.
- Put the cassava chunks, thin coconut milk, chilli, salt and ginger in a deep pan.
- Allow the cassava to cook over low to medium heat. Stir frequently so that the cassava does not stick to the bottom of the pan.
- If required you may add some water.
- When the casava is cooked and the mixture becomes a bit thick, add the thick coconut milk.
- Mix and serve immediately.
Notes
- 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.
- Make sure the cassava is white and not discoloured or with black specks.
- Fresh cassava gets cooked within 20 minutes.