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

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)

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.

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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.