Desserts
Sweet cassava
Pieces of cassava cooked until tender, then coated in a caramel of sugar, butter and grated coconut. A rustic, comforting dessert best eaten lukewarm.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Peel the cassava, cut it into large chunks and remove the fibrous core if there is one.
- Cook the cassava in salted water with the cinnamon stick for 20 to 25 minutes, until a knife slides through it easily.
- Drain it and remove the cinnamon.
- In a pan, melt the sugar dry until you get a light golden caramel, then add the butter.
- Add the grated coconut and the cassava pieces, then coat them in the caramel by tossing for 3 to 4 minutes.
Variations and tips
Easy to find ingredients. Fresh cassava is sold in African or Asian grocery stores; otherwise use frozen cassava, already peeled.
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Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Mozambique
Original Ecomely recipe.