Cassava In Schezwan Sauce

Cassava the favourite east African root vegetable, semi cooked and then roasted in the oven, before being dropped in my very own spicy schezwan sauce and garnished with spring onions.

Cassava Soup

Ingredients

700gm  semi cooked cassava , cut into small chunks   

1 ½  litre  cold water

1tsp freshly ground black peppercorns

1 inch piece of ginger, finely grated

2-4 fresh green chillies, finely chopped

 ½ juice of a fresh yellow lemon

1 ½  tsp salt to taste

2tbsp fresh coriander, finely chopped to garnish

Preparation

 

Place the semi cooked cassava in a fairly large pot , pour in the water . Place on the hob and bring to a boil on a medium heat, lower heat and simmer for 40 minutes with a lid on.  Remove lid and using the back of a wooden spoon smash around 10 pieces, sprinkle in all the ingredients, stir and cook for a further 10 minutes. Place in a bowl, garnish with coriander and serve hot.