1
1
1/8
1/4
ar
-----
7
1
1/4
1
1/2
14
1
1/2
|
#
cl
t
t
---
oz
c
T
oz
T
t
|
Cassava Root (1)
Garlic
Turmeric
Salt
Water
------------
Tomato
Jalalpeño Chili
Cilantro
Red Chili (2)
Lime Juice
Coconut Milk (3)
Oil
Salt
|
Prep - (30 min)
- Peel CASSAVA and cut into about 3/4 inch cubes. Place in a
saucepan.
- Crush 1 cl GARLIC, chop very fine and pound to paste. Mix
into Cassava, along with Turmeric, salt, and Water to just cover.
- Scald TOMATO one minute in boiling water. Quench in cold
water and peel. Chop very small.
- Cap and core JALAPEÑO, leaving in membranes so you have
a little heat. Chop very small and add to Tomato.
- Chop CILANTRO coarse. Set aside half of it for Garnish.
- Cap and core RED CHILI. Cut into threads for Garnish.
- Squeeze Lime Juice (or Lemon Juice).
Run - (50 min)
- Place pan of Cassava on the stove and bring to a boil. Simmer
covered until tender (about 20 min after boiling). Drain.
- When Cassava is done: In a spacious sauté pan or saucepan,
heat Oil. Stir in Tomato mix and fry stirring for about 3
minutes.
- Stir in cooked Cassava and Coconut Milk. Bring to a
simmer, and simmer 10 minutes - watch closely, coconut milk will
foam up fiercely at a boil.
- Adjust liquidity with boiling water if needed, it shouldn't be too
thick.
- Stir in 1/2 t Salt and Cilantro, (but not the half
reserved for Garnish). Simmer slowly another 5 minutes.
- Stir in Lime Juice and take off the heat.
- Serve hot, garnished with Cilantro and Chili Threads
|
