Delicious Cassava Cooked In Coconut Sauce

Muhogo Wa Nazi Recipe


500gm Cassava peeled and chopped into small pieces
1 cup thick coconut milk
1 cup thin coconut milk
Salt to taste
1-2 fresh chillies {chopped or not chopped, it’s up to you}
1/4 teaspoon garlic paste
Juice of 1 lemon {Optional}


A} Put the cassava pieces into a pan and cover with water
B} Add salt and garlic paste
C} Bring to a gentle simmer until the cassava are soft enough for a knife to pierce into them easily
D} Drain the water and put them back in the pan
E} Add thin coconut milk and whole fresh chili, then boil for about 15 minutes on gentle heat until it starts to thicken and the cassava pieces soften some more
F} Adjust salt and chili (you can add some fresh chopped chilli or powder if you like).
G} Once the cassava pieces are completely soft and most of the thin coconut milk has evaporated, add the heavy coconut milk and simmer for a few minutes, stirring every few minutes until the cassava are well-coated with the thick coconut sauce
H} Adjust salt, then squeeze the lemon juice {optional} and turn off.
I} Serve hot with a fish or meat

Get recipe for Fried Fish: Samaki Wa Kukaanga


Written by Farhat

Farhat Abbas

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