Cassava Porridge

Here’s another reason why cassava is the best root crop of all time. I discovered a new way to prepare cassava for breakfast, thanks to the Guerrero sisters at Café Mariposa. This Cassava Porridge is warm and wholesome with layers of flavor.

The Angostura Aromatic Bitters gives it that nostalgic feel, just like the porridge granny used to make. While the Angostura Orange Bitters adds great citrus flavor to the Sapote Compote which is the sweet element in this dish. If you like porridge, this is definitely a recipe you must try!

Cassava Porridge

Porridge Ingredients

• 3/4 cup grated cassava
• 2 cups coconut milk
• 1 cup water
• 1″ piece cinnamon
• 3 grains whole clove
• 1/8 tsp grated tonkabean
• 1/8 tsp grated nutmeg
• 1 bay leaf
• salt to taste
• Angostura Aromatic Bitters

Directions

1. Add cassava, coconut milk, spices and salt to taste to a pot then bring to a boil on medium heat.
2. Add a couple dashes of Angostura Aromatic Bitters.
3. Reduce heat to low then allow cassava to cook for 8 minutes.
4. Add 1 cup water to mixture then allow to cook for 3 – 5 minutes.

Compote Ingredients

• 2/3 cup fresh fruit – sapote, mango, berries etc.
• 1/4 cup water
• 1 tbsp sugar
• Angostura Orange Bitters

Directions

1. Add fresh fruit and water and sugar to a sauté pan
2. Add a couple dashes of Angostura Orange Bitters
3. Bring to a boil on medium heat then reduce heat to low and allow mixture to reduce (approx. 6-8 minutes)