Cassava in Coconut Sauce (Mahogo Wa Nazi)

Carla Hall
Servings: 4 - 6
30 to 45 min

This is definitely something you'll want to try!

  • Ingredients
  • step-by-step directions
Cassava in Coconut Sauce (Mahogo Wa Nazi)
  • 1 pound Cassava (yucca) (peeled, cut into 1-inch cubes)
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion (peeled, finely chopped)
  • 2 cloves garlic (peeled, minced)
  • 1 piece ginger (1/2 inch piece, peeled and minced)
  • 1 cup coconut milk (canned)
  • 1 cup coconut cream
  • 1 lime (juiced, plus zest reserved for garnish)
  • jalapenos (thinly sliced, for garnish)
  • 1/4 cup toasted unsweetened coconut flakes (for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Place the cut cassava in a large saucepan and add water until the cassava is completely covered. Bring the saucepan to a boil, reduce to a simmer and cook, covered until tender, about 20 minutes. Drain and set aside.
  • In a saute pan over medium heat, add the butter and saute the onions until translucent about 5 minutes. Then add the garlic and ginger until fragrant.
  • To the saute pan, add the cooked cassava and coconut milk and bring to a boil, then take off the heat. Add the coconut cream and lime juice stir to combine. Using a wooden spoon stir and mash the Cassava until a lumpy mixture is formed. Season with salt and pepper.
  • Garnish with lime zest, sliced jalapenos and toasted coconut flakes.
  • Tip: If you can't find a yucca root, try using potatoes.
Similar categories: Dinner
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