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Cassava vs Yams
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December 02..

All About recipe

best regard
Neo Cassava

Hot and Sour Tamarind Cassava

Ingredients
800g cassava, peeled, cubed and boiled until al dente (or just boil some frozen cassava and cut it into pieces- Guess which one I did…)
1 ½ tsp ginger, minced
5 hot green chillies, minced (or according to taste)
1 clove garlic, minced (optional)
6-8 curry leaves
1 tbsp sunflower oil
2 tsp cumin seeds
¼ tsp asafoetida (optional)
1 ½ tbsp concentrated tomato puree
5 cups hot water
2 tsp tamarind pulp
Salt to taste
Sugar to taste (to balance the hot and sour)
¼ cup coriander leaves, chopped
¼ cup spring onions, chopped (optional)
Plus crushed Bombay mix, crushed potato chips/crisps, peanuts, extra chilli etc according to your liking.

Method
1. In a jug or bowl, whisk together the hot water, tamarind pulp and tomato paste. Set aside.
2. Heat the oil in a large pan and add the cumin seeds, curry leaves, asafoetida, ginger, garlic and chillies. Sauté until aromatic.
3. Add the tamarind/tomato water to the pan and allow to simmer for 3 minutes.
4. Add the cassava pieces and boil for a further 10 minutes. Season with salt and sugar and remember to keep tasting it. Remove from the heat and allow to stand for 10-15 minutes. By this time the starch from the cassava should have slightly thickened the sauce. If not, remove 4-5 pieces of cassava, mash them and re-add them to the pan and stir thoroughly.
5. Add the chopped coriander and serve with all of your favourite toppers.
The dish is perfect for lunch or a light dinner on a hot summer day!
Two words…
Make. This.
(Serves 4 hungry people)

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