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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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Meal, Snack
Cuisine Kenyan
Servings 4


  • 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


  • 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.


  • 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.
Keyword cassava in coconut milk, mogo in coconut milk, muhogo wa nazi