Coconut Cassava

Preparation info

  • Difficulty


  • Serves


Appears in

The Settler's Cookbook

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 garlic/ginger mix
  • 2 hot green chillies, chopped
  • 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)
  • Salt and lemon juice to taste


  • 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 to a thick consistency.
  • Add lemon juice and salt to taste.
  • Finally sprinkle over the coriander leaves.