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Cassava vs Yams
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December 02..

All About recipe

best regard
Neo Cassava

Cassava Leaves Soup 2

Version Liberian
Ingredients:


2 & 1/2 to 3 lb chicken or meat (cut as desired)
1 pack cassava leaf (or more if desired)
Salt & Pepper to taste
1/3 red palm oil (or more if desired)
2 level teaspoons tomato paste
2 meduim chopped onion

METHOD:

Wash leaves and chop meat/chicken, blend pepper and onions until paste is formed.

Add oil to pot and heat and add blended pepper and onion mixture. Saute for 5 minutes then add tomato paste. Saute mixture for 5 more minutes then add beef/chicken and stir for about 5 minutes.

Add water and cassava leaf. Boil for about 15 minutes, then simmer until done.

Serve with rice or favourite side dish.

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Cassava cake with young

Ingredients:
300 gm grated cassava
1 cup shredded buko (young coconut)
½ buko juice
1 cup coconut milk cream
2/3 cup condensed milk
2 eggs, beaten
1/4 cup sugar
2 tbsp. melted butter
Toppings:
1/3 cup coconut milk cream
½ cup condensed milk
2 tbsp. butter
Grated cheddar cheese

Directions:

  1. Preheat oven to 180 degrees C.
  2. Combine all ingredients together in a bowl, mix well.
  3. Pour in a buttered baking pan and bake for 30-40 minutes.
  4. While baking, prepare the toppings. Combine coconut and condensed milk.
  5. When the cake is fully cook, spread the number four mixture over it. Return to oven and bake for 15-20 minutes or until slightly brown.
  6. Take out from oven, spread butter on top, then sprinkle with grated cheese. Let it cool before serving.

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Cassava Pie from Bermuda

INGREDIENTS:

12 lbs. grated cassava
2 lbs. sugar
8 oz. condensed milk
27 eggs, unbeaten
2 pounds melted butter
3 tablespoons salt
2 teaspoons nutmeg
Brandy - to taste
5 lbs. chicken
2.5 lbs. cubed pork

METHOD / DIRECTIONS:

Put cassava into large bowl. Cover with sugar. Add condensed milk, eggs, butter, salt, nutmeg and brandy. Blend thoroughly. Place half of this mixture in large greased baking pan, making sure there is at least 1.5 inches of batter on the bottom.

Put chicken and pork in a pot, cover with water, and add salt and pepper to taste. Bring to a boil and simmer till meat is just tender. Remove the chicken meat from the bones, and then ladle meats over the cassava batter, adding a little stock. Cover the meat filling with the rest of the batter, leaving a small hole in the center to baste through.

Bake at 350 degrees for 1 hour. Reduce heat to 250 degrees and bake another 3 hours. Baste hourly by pouring stock through the hole in the crust. Cool in the pan and then cover with a damp cloth - this keeps the crust soft. To serve, slice and warm in the oven, or in butter in a frying pan.

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Cassava Mini Roll


This little rolls are the quintesential street food: not fully appreciated. But they are, in my humble opinion, one of the best buffet dishes in the Dominican cuisine. Chulitos can be made filled with meat (the traditional way) or filled with cheese or just plain. Feel free to experiment.

Before starting to cook :
Peel and grate the cassava. Reserve.

Ingredients:

2 lbs of cassava
1/4 lb. of ground beef
2 cups of oil
2 tablespoons of coriander, finely chopped (optional)
1 tablespoon of tomato paste
1 teaspoon of salt
1 small red onion
1 green pepper
Ground black pepper
Chili sauce (optional)

Preparation:

  1. Cut the green pepper and remove the seeds. Chop the green peppers in small cubes, and do the same with the onions. Put the ground beef in a bowl, mix in coriander, pepper and onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt.
  2. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt and chili sauce to taste (the street version can be quite spicy). Turn off the heat and reserve.
  3. With a clean cotton cloth squeeze the cassava paste to get rid of excess liquid. Mix in a teaspoon of salt, stir. Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the cooked meat in the center. Roll the cassava mixture over it forming small rolls, seal the ends. Deep- fry immediately. Serve hot.

Serve: 8 people

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Cassava Leaves 3


1/2 cup palm oil
1 bunch cassava leaves
salt to taste
hot pepper to taste
1 large onion
2 chicken bullion cubes
1 small can tomato paste
1 pound meat if desired

Boil palm oil. Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat. Cover with water and then boil it to death. When the water is gone, it is ready.

Serve over rice.

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Roasted Sweet Potato Salad

Serves 6-8

1 1/2 lb. sweet potatoes (or yams)
1 large red onion or 1-2 large yellow onions
2 garlic cloves, crushed
2 tablespoons olive oil (or, even better, use grapeseed oil)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (6 oz.) bag fresh baby spinach, thoroughly washed, then dried
Warm Bacon Dressing (recipe follows)
3-4 slices cooked and crumbled bacon (from the dressing recipe)

Peel the sweet potatoes / yams, and cut into 1 inch cubes. Cut onions into quarters, and cut each quarter in half.

Toss together sweet potatoes, onions, garlic, and oil (I put it into a plastic bag, seal, then shake well to coat the vegetables witht he oil and garlic). Place on a lightly greased aluminum foil-lined 15 x 10 inch pan. Sprinkle evenly with salt and pepper.

Bake at 400 degrees F. for 40-45 minutes or until tender and lightly browned, stirring occasionally.

In a large bowl, combine the baby spinach, the roasted veggies and the warm dressing. Toss well to coat the spinach leaves with the dressing. Garnish with the crumbled bacon. Serve at once.

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