CASSAVA (MUHOGO) IN COCONUT SAUCE

CASSAVA (MUHOGO) IN COCONUT SAUCE

A very tasty dish with very simple ingredients and easy to follow cook-up

INGREDIENTS

1/2 Kilo Cassava - Cut into finger sized chunky lengths

1 Small to Medium sized Onion

1 or 2 Green Chillies

Approximately 4 Cups of Coconut Milk

Salt to Taste

DIRECTIONS

Place the cassava pieces in a pot or pan. Sprinkle the sliced onions over, and toss on the green chillies cut into halves

Sprinkle the salt over - you will need very little as cassava can be very easily over-salted - just about a very level teaspoon will do. You can always taste later on and add more if desired. Pout the coconut milk over and place on high heat. Do not cover at this stage. Once it comes to a full boil, cover and reduce the heat to simmer. Keep checking from time to time but do not stir. Just carefully swirl the pan around once or twice during cooking time.

After about 15 to 20 minutes, the cassava should be cooked through and soft in texture. Taste for salt and add more if necessary. If you prefer the cassava in a drier form, raise the heat and let the water dry up. I prefer mine with a bit of gravy so I did not dry up the liquid completely. 

Serve hot with fried fish or fish curry or you can have it as it is.