Cassava/Tapioca in Coconut Sauce/Mhogo wa Nazi

The most coastal of coastal dishes lol, sometimes I have this plain and sometimes I add bits of meat and potatoes to make it richer. It's a fantastic and very filling dish that we love with a bit of red chutney and a squeeze of lemon!

I like keeping this dish simple and serving it with some meat dish. Here is my recipe.
INGREDIENTS

500gm cassava/tapioca, peeled and chopped into small bits
1 cup thick/heavy coconut milk
1 cup thin/light coconut milk
salt to taste
1-2 green chilies, chopped
some chopped coriander
¼ tsp. garlic paste
juice of 1 lemon

INSTRUCTIONS

Put the cassava pieces into a pan, and cover with water. Add salt and garlic paste, and a bit of chopped coriander plus the green chilies. Bring to a gentle simmer until the cassava are soft enough for a knife to pierce into them easily. Drain the water and put them back in the pan. Add the thin coconut milk and boil for about 15 minutes on gentle heat until it starts to thicken and the cassava pieces soften some more. Adjust salt and chili (you can add some chili powder if you like).

Once the cassava pieces are completely soft and most of the thin coconut milk has evaporated, add the heavy coconut milk and simmer for a few minutes, stirring every few minutes until the cassava are well-coated with the thick coconut sauce. Adjust salt, then squeeze the lemon juice and turn off. Garnish with coriander and serve hot with a meat/fish dish of your choice
by Samira Ally