Ecomely

Language

Ngasech ngiltang (taro and cassava leaf mash): recipe illustration
Vegetarian

Ngasech ngiltang (taro and cassava leaf mash)

A smooth taro mash mixed with finely cooked cassava leaves and coconut milk, flavoured with garlic. A comforting vegetarian dish, served as a side or as a main course.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Peel the taro, cut it into large cubes and cook in salted boiling water for 20 minutes, until very tender.
  2. Meanwhile, wash the cassava leaves, remove the thick stems and finely chop them.
  3. Heat the coconut oil in a saucepan, then fry the sliced onion and crushed garlic for 3 minutes.
  4. Add the chopped cassava leaves and cook for 10 minutes over medium heat, stirring, until very tender.
  5. Drain the taro and roughly mash it with a fork or potato masher.
  6. Stir the mashed taro into the leaves, then pour in the coconut milk little by little, mixing as you go.
  7. Simmer for 5 minutes over low heat, season with salt and pepper, and serve hot.

Variations and tips

Creamier. Add another 100 ml of coconut milk at the end for a smoother texture.

Using what's easy to find. Cassava leaves can be replaced with spinach or kale, cooked the same way.

More ideas

Mesebeul (cassava leaf salad)45 min · 4 serv.Grilled yam30 min · 4 serv. · budget-friendlyMesengiltebul (taro and cassava leaf salad)40 min · 4 serv. · budget-friendlyNgasech ngelel (taro leaves in coconut milk)1 h · 4 serv. · budget-friendlyBob (fried cassava fritters)35 min · 4 serv.Bul ngebard (grilled taro with dried fish)35 min · 4 serv.Bul ngerdmel (taro grillé à la noix de coco)35 min · 4 serv.Ngebutsech (lemongrass poached chicken)1 h · 4 serv.

Original Ecomely recipe.