Re-imagining Nigerian Cuisine: Cassava Chips & Coconut Soup

With my huge batch of cooked cassava chips, I wondered what else I could do.

I considered making Aipim, a traditional Brazilian cake – dense, moist and apparently delicious. We, after all share histories of food and more with them.  However, I wasn’t sure my cassava was of the right texture, as it was in chunky chips as opposed to grated and so I decided to venture down a different path. That of a quick broth, flavoured with coconut and herbs, in which the chips got poached and then finished with a squirt of lime juice and crushed, roasted groundnuts.

Yum.

The Verdict? I love this tropical broth with spice, where the cassava adds some bite and the peanuts, crunch.

I’ll be repeating this often.

Tapioca & Coconut Broth

2015-02-05 14:43:05

Serves 2

Tropical broth with warmth, spice and crunch

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

431 calories

16 g

0 g

42 g

7 g

31 g

234 g

194 g

4 g

0 g

8 g

Nutrition Facts

Serving Size

234g

Servings

2

Amount Per Serving

Calories 431

Calories from Fat 351

% Daily Value *

Total Fat 42g

64%

Saturated Fat 31g

156%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 0mg

0%

Sodium 194mg

8%

Total Carbohydrates 16g

5%

Dietary Fiber 3g

13%

Sugars 4g

Protein 7g

Vitamin A

7%

Vitamin C

78%

Calcium

5%

Iron

27%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 small onion, chopped
2. 1 teaspoon ginger & garlic paste
3. 1 - 2 tablespoons coconut oil
4. 1 cup coconut milk - homemade or store-bought
5. Chili pepper, to taste
6. Salt
7. Dash of fish sauce/ lime juice
8. Tapioca 'chips'

To serve

1. Scent or coriander leaves, chopped
2. Crushed, toasted peanuts
3. Lime slices/ wedges

Instructions

1. Sauté the aromatics - chopped onions , ginger, garlic, with a pinch of salt
2. To this, add some coconut milk - homemade or store-bought and a bit of water to thin, according to your taste
3. Season with salt, chili pepper and a dash of fish sauce/ lime juice
4. Let simmer for 10 - 15 minutes, then add tapioca
5. Allow cook for an additional 5 - 8 minutes, till the chips are warmed through
6. Remove from heat and serve with a sprinkling of scent, coriander, and/or mint leaves
7. Finish with roasted peanuts
8. Enjoy

Notes

1. Make the broth how you like. It would be great with prawns and fish, particularly catfish

By Kitchen Butterfly

beta

calories

431

fat

42g

protein

7g

carbs

16g

more

Kitchen Butterfly https://www.kitchenbutterfly.com/