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Imyumbati (cooked grated cassava): recipe illustration
Everyday meals

Imyumbati (cooked grated cassava)

Fresh cassava grated and cooked in water or steamed, then mashed with palm oil for a soft, fibrous texture. A traditional, rustic side dish from Rwanda.

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Ingredients

Nutrition facts

453 kcal per serving

Protein
3.3 g
Carbohydrates
90.8 g
of which sugars
4.3 g
Fat
7.5 g
of which saturated fat
0.9 g
Fiber
4.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava, cut it into pieces and remove the central fibre if needed.
  2. Grate it finely by hand or in a food processor.
  3. Bring salted water to the boil in a pot and add the grated cassava.
  4. Cover and cook for 25 to 30 minutes over medium heat, stirring now and then, until the mixture is tender.
  5. Drain lightly, then work in the palm oil by kneading until smooth and even.

Variations and tips

Steamed version. Steam the grated cassava for 20 minutes for a firmer, less wet texture.

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Original Ecomely recipe.