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.
Ingredients:
- 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)
Method:
- 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.
- Enjoy!
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.
