Cassava and Coconut Curry (Igitoke n'Amata ye Niyogere)
Igitoke n'Amata ye Niyogere, or Cassava and Coconut Curry, is a traditional Rwandan dish that is both hearty and flavorful. This dish is perfect for a cozy night in and is sure to warm you up from the inside out.
Ingredients
- 2 cups cassava, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons cooking oil
- Fresh cilantro for garnish
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add the diced cassava to the pot and pour in the coconut milk. Stir to combine all the ingredients.
- Reduce the heat to low, cover the pot, and let the curry simmer for 30 minutes, or until the cassava is tender.
- Once the cassava is cooked through, remove the pot from the heat and let it sit for a few minutes before serving.
- Garnish with fresh cilantro and serve the Igitoke n'Amata ye Niyogere hot with rice or bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Igitoke n'Amata ye Niyogere with a side of steamed rice or Rwandan bread for a complete and satisfying meal.
Tips & tricks
To save time, you can use frozen diced cassava instead of peeling and dicing fresh cassava.
Cost
$10