Connect with us

Features

BN Cuisine with 9JaFoodie: Cooking with Cassava – The Main

Published

 on

Last week, we started the ‘Cooking with Cassava’ series. The idea is to show that there are a lot of exciting things we can do with food grown locally in Nigeria. Cassava is one of them. {Click here to see our Cassava Starter}

I am extremely excited for the cassava main course recipe; it’s extremely delicious and surprisingly filling. The inspiration for this came from moi moi but the meal is definitely in a class of its own. This can be served as brunch, lunch or supper. Take the liberty to incorporate your protein of choice into the recipe; however, I would advice that you do try it with corned beef.

What You Need
2 pounds cassava
5 Eggs (3 raw, 2 hardboiled-Chopped)
1.5 tablespoons Palm oil
1.5 tablespoons Coconut oil
Salt– to taste
1 Seasoning Cube – Knorr
1 teaspoon Pepper Flakes (Substitute Chopped fresh pepper)
Handful Chopped Onion
4-6 Prawns – Cleaned and Chopped
4-5 tablespoons Corned beef
Hand held grater or food processor, ramekins or other steaming bowl (greased)
Cassava nest 2

How To
Using a sharp knife, peel off the cassava skin. Cut the cassava in half lengthwise, and remove the fibrous vein running through the center.Finely grate the cassava.

Heat up the coconut and palm oil. Add in the salt, seasoning cube and pepper. Combine. Set aside. Crack the fresh eggs into the grated cassava. Add the oil mix. Combine. Gently fold in the left over ingredients. Portion the mix into greased steaming bowls. Steam on medium heat for 1 hour.

Serve warm.

__________________________________________________________________________________________
Ronke Edoho is the creative director of the 9jaFoodie blog. She founded the blog in 2009 and launched the website in 2011. 9jafoodie.com is dedicated to Nigerian food recipes, cooking tips and health/diet tips for Nigerians home and abroad.

Ronke Edoho is the creative director of the 9jaFoodie blog. She founded the blog in 2009 and launched the website in 2011. 9jafoodie.com/loseitnigerian is dedicated to Nigerian food recipes, cooking tips and health/diet tips for Nigerians home and abroad.

7 Comments

  1. Wale

    June 20, 2014 at 2:17 pm

    You ought to be careful when cooking with cassava. It is toxic when not cooked properly-it should be cooked in high heat. I know we’ve been eating garri for ever but garri is well processed through stages and then “fried” in high heat to release the hydrocyanic acid from it(I believe cynide is a derivative). So cook it properly-looks delish though.

    • Ronke Edoho

      June 20, 2014 at 3:37 pm

      We are making use of sweet Cassava . A detailed description of cassava variants and toxin amount is properly detailed in the appetizer recipe.

    • Ekbasis

      July 4, 2014 at 5:27 pm

      Thanks for the recipe. The recipe should read 2 pounds sweet (boiling) cassava as everyone might not go back to your original posting.

  2. TA

    June 20, 2014 at 3:15 pm

    Sounds like it would be a great meal. But I feel the description as per ‘ step by step how to’ was not detailed enough.

    • Ronke Edoho

      June 20, 2014 at 3:38 pm

      Really? please let me know what you are unsure about, I will be more than happy to clarify.

  3. Ronke Edoho

    June 20, 2014 at 3:36 pm

    Please add a picture of the finished product – Thanks!!!

  4. Michele

    July 1, 2014 at 4:19 pm

    You should put this recipe on your website too! Never thought about using cassava any other way than boiled or pounded you are a genious!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Star Features

Advertisement
css.php