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Cassava in Coconut Sauce (Mahogo Wa Nazi) CARLA HALL

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This is definitely something you’ll want to try!

ingredients
CASSAVA IN COCONUT SAUCE (MAHOGO WA NAZI)
1 pound Cassava (yucca) (peeled, cut into 1-inch cubes)
1 tablespoon unsalted butter
1 medium yellow onion (peeled, finely chopped)
2 cloves garlic (peeled, minced)
1 piece ginger (1/2 inch piece, peeled and minced)
1 cup coconut milk (canned)
1 cup coconut cream
1 lime (juiced, plus zest reserved for garnish)
jalapenos (thinly sliced, for garnish)
1/4 cup toasted unsweetened coconut flakes (for garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Place the cut cassava in a large saucepan and add water until the cassava is completely covered. Bring the saucepan to a boil, reduce to a simmer and cook, covered until tender, about 20 minutes. Drain and set aside.
In a saute pan over medium heat, add the butter and saute the onions until translucent about 5 minutes. Then add the garlic and ginger until fragrant.
To the saute pan, add the cooked cassava and coconut milk and bring to a boil, then take off the heat. Add the coconut cream and lime juice stir to combine. Using a wooden spoon stir and mash the Cassava until a lumpy mixture is formed. Season with salt and pepper.
Garnish with lime zest, sliced jalapenos and toasted coconut flakes.
Tip: If you can’t find a yucca root, try using potatoes.

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