Dish of Cassava with Kachumbari
(click to enlarge)

Cassava with Kachumbari Salad


East Africa, Tanzania   -   Muhogo wa Kuchemsha na Kachumbari
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
**
1-3/4 hrs
Yes		 Here is a simple, inexpensive appetizer plate, side dish, or breakfast, popular in the coastal regions of Tanzania.

1
1
-------
ar
#
t
---

Cassava (1)
Salt
-- Serve With
Kachumbari Salad  
Do Ahead   -   (1 hr + chilling)
  1. Make your Kachumbari Salad and chill it.
Make   -   (35 min)
  1. Peel CASSAVA and cut into segments about 1-1/2 inches long (they will split lengthwise into smaller pieces during cooking).
  2. Place Cassava Chunks into a large saucepan with Salt and Water to cover well. Bring to a boil covered and turn down to a simmer until a sharp skewer will pass through the largest chunks without hitting a hard spot (about 20 minutes).
  3. Serve Cassava Chunks warm or at room temperature, depending on context, along with Kachumbari Salad.
NOTES:

  1. Cassava:

      Choose a Cassava Root with care that it has no soft spots. It is very perishable. For details see our Cassava / Manioc / Yucca page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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