I love making hash – great for combining starches, meat, vegetables and sauce, all in one pan.
I employed my cassava chunks in this recipes, along with suya of tripe – shaki to Nigerians.
I got the ‘book’ shaki, known as Bible. Manifold. Onigbawe, in Yoruba. For the ‘pages’ it has.
I love how expressive we are with food, from pet names to ‘this-kinda-makes-sense’ names.
I also got some Tozo, probably from the belly as it is ‘fatty’. Sigh. I like it for how flavourful it can be.
I wanted the hash to have soft, saucy vegetables so I gently crushed the tomatoes, onions, hot peppers and green bell pepper in an Asanka – a Ghanian grinding bowl.
In the manner of my previous hashes, I pan fried the vegetable base in some oil, with the chunks of suya.
Stirring till the mix had a uniform glaze of brown from the suya spice. In went some roasted peanuts – because cassava and peanuts rock. And the cassava chunks.
I like to hold off seasoning when I do things with suya just so it isn’t overdone. This hash recipe will not suffer from seasoning till the last minute, till you’re sure time’s been spent over the flame.
Quite soon, we were done. I serve this medley with yaji and a delightful scent leaf oil.
It is an interesting combination of starch, vegetables, meat and nuts.
I want the cassava chunks to be more, taste more interesting but they aren’t. They are quite firm and chewy without a particularly distinctive flavour.
The half remind me of sweet potatoes but something’s missing.
Don’t get me wrong, it is nice – the tripe and tozo give it texture. I’m chewing bits and pieces laced with the bright green of scent leaf. The tripe is not hard or soft – it is in between chewy and I have to spend some time on it. Which gives me pause and a chance to savour if I like.
I am glad I tried the cassava but I’m going to have to find more interesting uses for it.
So holler at me if you know how one can coax good flavour out of this root. Merci xxx[wpurp-searchable-recipe]Cassava & Shaki Suya Hash – – – [/wpurp-searchable-recipe]
What about mashing the cassava and mixing with some spices, then frying or baking afterwards… As in cassava hash….just wondering, how would that turn out
That sounds like a good way to go. I’ll try it. I also have a lot of dried, shredded cassava at home so perhaps I could compare both. Thanks for the idea.
Hi Oz,
I just get swooned and lost whenever I visit your page. I also love the fact that you have been constantly updating and documenting your food journey with us. If i may ask, wat is Tozo? Not sure i know what that is and how did you get your cassava to be edible and less poisonous? If you check Ronke’s page, http://www.9jafoodie.com, I am certain you will find some amazing cassava recipes. She did some a while back.
I am still waiting for my invite tho…
Ha ha ha. Thank you. I’m glad you’re enjoying the ‘tour’.
Tozo – its the fatty portion of the cow – not sure if it’s the belly but I’ll find out and share.
Cassava is poisonous in its raw state. Cooking deactivates/ converts the toxic compounds. And Yes, I’ve seen some of Ronke’s lovely recipes.
The invite? Soon 🙂