Peter Kuruvita makes a simple Sri Lankan side of manioc, or cassava, cooked with turmeric.
- 2 large manioc (cassava) roots, peeled, chopped into large chunks
- 1 tbsp turmeric
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.
In a large heavy-based pot, place the manioc and turmeric with plenty of water.
Place over heat and cook, uncovered, for 30 minutes or until cooked. Remove from heat and drain the liquid.
Return to the stove and place a lid on the pot so the manioc fluffs up.