1 kg frozen cassava
200 ml coconut milk
200 ml coconut cream
salt to taste
1 onion or some shallots
500 ml cooking oil
- Put cassava in a pot. Add salted water to cover and boil for 15 minutes.
- Drain the cassava, then add the coconut milk. Bring to boil.
- Reduce till almost dry, then add the coconut cream and cook for a further 5 mins.
- Place in a bowl and serve with fried fish, cooked chicken or stew of choice.