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Cassava rice: recipe illustration
Pasta & rice

Cassava rice

Rice cooked in a broth flavoured with red palm oil, with pieces of cassava that partly break down and bind everything together. A Liberian family dish, served hot, often with a sauce or smoked fish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

553 kcal per serving

Protein
8.2 g
Carbohydrates
98.8 g
of which sugars
4.7 g
Fat
12.7 g
of which saturated fat
2.1 g
Fiber
3.8 g

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

Instructions

  1. Rinse the rice under clear water until the water runs almost clear, then drain it.
  2. Peel the cassava, cut it into pieces about 3 cm across and rinse them.
  3. Thinly slice the onion, chop the tomatoes and the chilli.
  4. Heat the palm oil in a large casserole over medium heat and cook the onion until translucent.
  5. Add the tomatoes and let them reduce for 5 minutes to make a thick base.
  6. Add the cassava and fry for 3 minutes, stirring to coat it well.
  7. Pour in the rice, stir, then cover with hot stock. Season and bring to the boil.
  8. Lower the heat to the minimum, cover and cook for 25 minutes without lifting the lid, until the rice has absorbed the liquid and the cassava is tender.

Variations and tips

Vegetarian version. Use vegetable stock and add green beans towards the end of cooking.

Using what's available. Replace the fresh cassava with potato and the palm oil with sunflower oil plus a pinch of paprika.

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Original Ecomely recipe.