Mogo Naryal Waru (Cassava/Yuca in Coconut Milk)

Cassava in a creamy coconut gravy

This cassava dish is usually eaten with fried fish, we eat it with Masala Fish.

Recipe: Mogo Naryal Waru

Also known as: Muhogo wa Nazi, Cassava/Yuca in Coconut Milk

Categories: Side Dishes

Accompaniments: Masala Fish

Servings: 3-4

Ingredients:

  • 1 lb cassava, peeled and cut into large chunks (frozen is fine to use, thaw before boiling)
  • 1 1/2 cup coconut milk (I use tinned coconut milk)
  • 1 tsp garlic paste
  • 1 green chili, split in the middle (optional)
  • 1/2 tsp of salt (or to taste)
  • 1 Tbsp lemon juice (or to taste)

Directions:

  • Boil the cassava in water with some salt. When a knife pierce’s easily, it’s done. This does take some time. Drain.
  • In a pot on medium heat, add the coconut milk, garlic, green chili and salt.

Coconut Milk

  • Add the boiled cassava chunks and lower the heat. Let it come to a slow boil and continue to cook. When the coconut milk thickens (due to the cassava starch) and coats the cassava pieces, it is ready. You may need more or less of the coconut milk, it all depends on the kind of coconut milk you are using, so judge accordingly.
  • Add the lemon juice. Garnish with coriander leaves.

Enjoy!

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