Peppered Cassava


My Dad adores cassava and they both go back a long way. He grew up on this nutritious food in Africa and also prepared it for us here. My brothers and I fell in love with it too. Such a versatile vegetable that has a distinctive flavour and texture yet takes on spices and other accompanying ingredients so well.

So here you have one of my Dad’s amazing cassava recipes…I thoroughly hope you enjoy it as much as we do. Thanks for sharing Dad…Much love, D x


1 packet frozen cassava, steamed until tender (pieces)
1 level tsp ground black pepper
1 tbsp sunflower oil
1 tsp cumin seeds
Boiling water
Salt to taste
Fresh coriander to garnish


Heat the oil and cumin seeds in a large saucepan on a medium heat. Once the seeds start to sizzle, carefully add the cassava into the saucepan



Mix well so that all the cassava is covered in the oil and seeds

Pour over boiling water, ensuring that the cassava is just about covered with water



Sprinkle in the pepper and salt. Reduce to a low heat and cover. Cook for 15 to 25 minutes until the cassava has become even softer and the whole dish looks creamy


Garnish with fresh coriander and get your serving bowls ready. Tastes superb with some natural yoghurt


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