I am extremely excited for the cassava main course recipe; it’s extremely delicious and surprisingly filling. The inspiration for this came from moi moi but the meal is definitely in a class of it’s own. This can be served as brunch, lunch or supper. Take the liberty to incorporate your protein of choice into the recipe; however, I would advice that you do try it with corned beef.

Ingredients

• 2 pounds cassava (sweet cassava, not the type used for making garri ) (Yucca) – Substitute African Yam
• 5 Eggs (3 raw, 2 hardboiled-Chopped)
• 1.5 tablespoons Palm oil
• 1.5 tablespoons Coconut Oil
• Salt- to taste
• 1 Seasoning Cube – Knorr
• 1 teaspoon Pepper Flakes (Substitute Chopped fresh pepper)
• Handful Chopped Onion
• 4-6 Prawns – Cleaned and Chopped
• 4-5 tablespoons Corned beef

Other – Hand held grater or food processor, ramekins or other steaming bowl (greased)

Direction

• Using a sharp knife, peel off the cassava skin. Cut the cassava in half lengthwise, and remove the fibrous vein running through the center.
• Finely grate the cassava

• Heat up the Coconut and palm oil. Add in the salt, seasoning cube and pepper. Combine. Set aside
• Crack the fresh eggs into the grated cassava. Add the oil mix. Combine. Gently fold in the left over ingredients

• Portion the mix into greased steaming bowls. Steam on medium heat for 1 hour.

Serve warm.