Recipe for September
Cassava (manihot esculenta )
Cassava plant is a perennial shrub. For agricultural purposes, cassava is propagated from cuttings. The roots or tubers radiate from the stem just below the surface of the ground. These tubes are rich in carbohydrates. Cassava leaves are consumed as a vegetable rich in proteins, vitamins and minerals. Cassava leaves and roots, if properly processed, can therefore provide a balanced diet.
|
Ketoun
(Origin: West Africa, Guniea, Mali, Ivory Coast)
Ingredients (2 serves)
- 300g cassava (manihot)
- 500g sweet potatoes
- 500g pumpkin
- 2 big spoonfull peanut butter
- A pinch each of salt and pepper
Method
- Dice the cassava, pumpkin and sweet potatoes into small pieces and rinse them all.
- Boil about 2-1/2 litres of water in a saucepan and add the cassava and let it boil for about 7 minutes
- Then add the sweet potatoes and pumpkin and boil altogether for about 2 minutes
- Add salt and pepper
- Add the peanut butter and let it all cook for about 30 minutes
- Then mash the whole thing
Note: For the meat lovers, you can add some bits of lightly fried beef or chicken white before mashing.
Next recipe in October.
Participate! Send us your favourite recipes!
|
