Coconut Cassava from The Settler's Cookbook by Yasmin Alibhai-Brown
Boil the lamb in just enough water to cover it with ginger/garlic and chillies added. It should be well cooked. Boil the cassava separately until cooked. Drain and cut into small pieces. Add the co...
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Cooking tools:
- Pot
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Can opener
- Serving bowl
Ingredients
- 2 tsp garlic/ginger mix
- 2 hot green chillies, chopped
- 1 lb leg of lamb cut into small pieces
- 3 cups coconut cream (made with fresh coconut on that grater I brought with me, though now we use the tins and packets and powders)
- 1 packet cassava (frozen) (but then it was fresh and smelled of newly turned earth)
- Some fresh coriander
- Salt and lemon juice to taste
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