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
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- 1 small onion, chopped
- 1 teaspoon ginger & garlic paste
- 1 - 2 tablespoons coconut oil
- 1 cup coconut milk - homemade or store-bought
- Chili pepper, to taste
- Salt
- Dash of fish sauce/ lime juice
- Tapioca 'chips'
To serve
- Scent or coriander leaves, chopped
- Crushed, toasted peanuts
- Lime slices/ wedges
Instructions
- Sauté the aromatics - chopped onions , ginger, garlic, with a pinch of salt
- To this, add some coconut milk - homemade or store-bought and a bit of water to thin, according to your taste
- Season with salt, chili pepper and a dash of fish sauce/ lime juice
- Let simmer for 10 - 15 minutes, then add tapioca
- Allow cook for an additional 5 - 8 minutes, till the chips are warmed through
- Remove from heat and serve with a sprinkling of scent, coriander, and/or mint leaves
- Finish with roasted peanuts
- Enjoy
Notes
- Make the broth how you like. It would be great with prawns and fish, particularly catfish
Kitchen Butterfly https://www.kitchenbutterfly.com/
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