How To Cook Cassava With Fresh Fish

Muhogo Wa Nazi Na Samaki

For Cassava
1kg Cassava peeled and chopped into pieces { or Frozen one}
1/4 to 1/2 creamed coconut {but you can use any coconut of your choice}
3 to 4 tablespoons of coconut powder and 1 cup hot water to dissolve coconut powered
Salt to taste
1-2 fresh chillies {chopped or not chopped, it’s up to you}

For Fish
Fish of your choice {pieces}
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
Salt to taste

A} Marinate the fish and place it in the fridge for overnight or 3 to 6 hours
B} Put the cassava pieces into a pan and cover with water
C} Add salt and bring to a gentle simmer until the cassava are soft enough for a knife to pierce into them easily, the add coconut creamed {break them into pieces beforehand}
D} Now dissolve the coconut powder
E} Let it continue to cook for about 2 to 4 minutes,
F} Add marinated fish {place them on top as seen in the video and let it cook for at least 5 minutes
G} Turn the fish on the other side so that they can be cooked properly
H} Add in dissolved coconut and whole fresh chilli; shake the pot to avoid burning cassava {shake frequently}.
I} Boil for about 15 minutes on gentle heat until it starts to thicken and the cassava pieces soften more
J} Adjust salt and chilli (you can add some fresh chopped chilli or powder if you like).
K} Once the cassava pieces are completely soft and most of the thin coconut milk has evaporated, add more water if needed and simmer for a few minutes
L} Once everything is cooked remove the fish first and put aside, then stir until the cassava are well-coated with the coconut sauce
M} Adjust salt and turn off.
N} Serve hot with fish on top

Written by Farhat

Farhat Abbas

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