Cassava leaves with coconut milk
Cassava leaves with coconut milk. This simple vegetable homecooking recipe is made from young cassava leaves that combine with coconut milk. It is similar like soup, it taste savory and. Cooking Cassava with Coconut milk in my village.
Raw cassava can be toxic when people ingest it. Learn about the benefits, toxicity, and uses of cassava here, as well as how to prepare it safely. People can also eat the leaves of the cassava plant. You can have Cassava leaves with coconut milk using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Cassava leaves with coconut milk
- You need 8 handful of cassava leaves.
- You need 5 cloves of garlic.
- You need 1 tsp of salt.
- It's 2 of coconuts use milk.
- You need 2 cups of grounded peanuts.
- Prepare 2 of medium onions.
- You need 1 tsp of Benny spice.
Humans living along the banks of the Amazon River in South America grew and consumed. The cassava is deliciously mealy and the combination of starchy and crunchy textures is perfectly satisfying. I've loved this dish since childhood and whenever I crave a comfort dish that's just a tad sweet, this is my go-to snack. I hope you give the recipe a try and share your comments with me.
Cassava leaves with coconut milk step by step
- Rinse cassava leaves drain water and grind cassava leaves with garlic and salt.
- Cook for 2hours then milk coconuts and add the milk.
- Add grounded peanuts,onions and Benny spice simmer for 1hour.
Add chopped cassava and light coconut milk. Cook until the milk has almost evaporated (cook over medium heat). Add the thick coconut milk and bring to a boil. Allow to cool and garnish with a few coriander leaves. This cassava cake is coated with shredded coconut.