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.
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
- Place the cassava sticks in a pot of salted water and boil until tender, about 15-20 minutes. Drain and set aside.
- 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.
- In the same pan, sauté the onion, garlic, ginger, and scotch bonnet pepper until fragrant. Add the diced tomatoes and cook until softened.
- Pour in the coconut milk and simmer for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.
- 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