Coconut Cassava

Name: Coconut Cassava
Yield: Serves 4
Ingredients: Salt and lemon juice to taste; 1 lb leg of lamb cut into small pieces; 3 cups coconut cream (made with fresh coconut on that grater I brought with me, though now we use the tins and packets and powders); 2 hot green chillies, chopped; 2 tsp garlic/ginger mix; Some fresh coriander; 1 packet cassava (frozen) (but then it was fresh and smelled of newly turned earth)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

1 packet cassava (frozen) (but then it was fresh and smelled of newly turned earth)
Some fresh coriander
2 tsp

Main course
Gluten-free

Method

Boil the lamb in just enough water to cover it with ginger/garlic and chillies added. It should be well cooked.
Boil the cassava separately until cooked. Drain and cut into small pieces.
Add the coconut cream (tinned or mixed as instructed on the packet) to the meat.
Then add the cassava, and cook over low heat for ten minutes until it combines