Fried Cassava with Coconut Sauce (Manioc Frit avec Sauce à la Noix de Coco)

Manioc Frit avec Sauce à la Noix de Coco, or Fried Cassava with Coconut Sauce, is a popular dish in Burkinabé cuisine. This delicious recipe features crispy fried cassava served with a creamy and flavorful coconut sauce.

Fried Cassava with Coconut Sauce (Manioc Frit avec Sauce à la Noix de Coco)

Ingredients

  • 1 kg cassava, peeled and cut into sticks
  • 2 cups coconut milk
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 scotch bonnet pepper, finely chopped
  • 1/2 cup vegetable oil
  • Salt to taste

Instructions

  1. Place the cassava sticks in a pot of salted water and boil until tender, about 15-20 minutes. Drain and set aside.
  2. In a separate pan, heat the vegetable oil over medium heat. Fry the boiled cassava sticks until golden and crispy. Remove from the pan and set aside on a paper towel to drain excess oil.
  3. In the same pan, sauté the onion, garlic, ginger, and scotch bonnet pepper until fragrant. Add the diced tomatoes and cook until softened.
  4. Pour in the coconut milk and simmer for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.
  5. Serve the fried cassava with the coconut sauce on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
3g
Fat
12g

Supplies

Frying pan Pot Knife Cutting board

Tools

Stove Wooden spoon Paper towels

Serving suggestions

Serving suggestion: Enjoy the Manioc Frit avec Sauce à la Noix de Coco with a side of steamed vegetables or a fresh green salad.

Tips & tricks

Tip: For an extra kick of heat, add more scotch bonnet pepper to the coconut sauce.

Cost

$10