This is one of my favorite recipes using a ground provision. Cassava pie or cassava cake is a great way to transform a simple ingredient into something impressive.
2 lbs of cassava
4 cloves of garlic (minced)
3 sprigs of rosemary (finely chopped)
1 cup of coconut milk
1/4 cup of olive oil
Salt & Black Pepper (to taste)
Peel cassava and cut into 2 inch chunks. At this stage you could cut them in half and remove the root but I prefer to let them boil until they split open then remove the exposed root.
Boil cassava chunks in salted water for about 25 to 30 minutes.
Using a fork, remove root from boiled cassava chunks.
Add chopped garlic, rosemary, olive oil and coconut milk.
Mash until you reach your desired texture and consistency. I’m going for a rustic finish where you get small chunks of cassava between the smooth mash but you can go for a totally creamy finish if you want.
Add mixture to a greased muffin tray or use a spoon to portion them out into individual pies for a rustic, free form finish.
Bake in a preheated oven at 375 degree for 10 minutes or until golden brown.
Allow to cool before serving.
The great thing about this recipe is that you can experiment with different ingredients to make it your own. Add cheese for a more luxurious end product or season it with some paprika or geera. The possibilities are endless.