Peppered Cassava

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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

INGREDIENTS

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

METHOD

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

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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

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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

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

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Cassava ~ 2 Ways!

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Coming from a family of foodies, it is not surprising that I am truly influenced by them and their cooking style!  We have always ventured out in vegetarian cooking and tried new things.  Here my dad and brother took the lead at our Christmas get together.   My Dad’s favourite root vegetable cassava was used and both came up with fantastic dishes and tastes.

If you like your cassava/mogo then here are 2 extremely simple ways to prepare it!  Both healthy! But one extremely spicy version from my Dad that I don’t think any of us will ever forget in our life times lol!

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and another mild version to suit all by my brother!

First my Dad’s Hot & Spicy Schezwan Cassava Recipe

• Steam a packet of frozen cassava until soft and tender

• Preheat the oven to 200°c, and lightly grease an oven tray

• Lay out the cassava pieces on the tray, sprinkle some salt

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• Add 2-3 tablespoons of Schezwan sauce.  Coat all pieces well

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• Place in the oven for 20-25 minutes and then serve on it’s own for ultimate heat or with a cooling yoghurt dip

My Brother’s Baked Bite size Garlic Mogo (cassava)

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• Steam the frozen cassava until tender and soft

• Slice into bite size chunks

• Sprinkle ‘so juicy garlic mix onto the cassava.  Pour a little olive oil to add moisture,  combine thoroughly

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• Put the seasoned cassava into the cook and bake bag and bake on 180°c in the oven for 25 minutes

• Season with salt and a dash of fresh lime juice

Enjoy! Perfect party food for your New Year’s Eve Party! Woooo hoooo!!!

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