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.

Cassava and Coconut Curry (Igitoke n'Amata ye Niyogere)

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

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  4. Add the diced cassava to the pot and pour in the coconut milk. Stir to combine all the ingredients.
  5. Reduce the heat to low, cover the pot, and let the curry simmer for 30 minutes, or until the cassava is tender.
  6. Once the cassava is cooked through, remove the pot from the heat and let it sit for a few minutes before serving.
  7. 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