This recipe, with just a handful of ingredients, is a popular preparation of cassava root in Mozambique.
- 2 cups balsam apple or baby spinach leaves
- pinch of salt
- 500 g cassava tuber, cut into cubes
- 1 litre coconut milk
- 2 cups ground peanuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Wash the balsam apple leaves well. Place in a large saucepan of water. Add a pinch of salt, then bring to the boil. Remove the leaves. Add the cassava tuber to the same water. Bring to a boil and cook for 5–10 minutes, or until tender.
- Place a layer of the boiled cassava tuber in the base of a large saucepan. Pour the coconut milk over the top, then add a layer of balsam apple leaves. Add another layer of boiled cassava tuber, and then a layer of the finely ground peanuts. Finish with a layer of the boiled cassava tuber.
- Place the pan over low heat and simmer for 20 minutes. Stir the entire mixture together, then continue to stir for an additional 10 minutes, until combined. Serve fresh from the pan.
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