Coconut Cassava

Preparation info
  • Serves


    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

  • About


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


  • 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