Cassava is cooking

Soups, sauces and snacks

Cassava Mbili

(Grated cassava in vegetable soup)

Ingredients

Grated cassava	225 g	1 cup
Pepper (taste)	½ large	½ large
Small onion	½ large	½ large
Red palm oil	15 ml	1 tablespoon
Salt	to taste
Water

Method

1. Warm palm oil
2. Mix all the ingredients with the grated cassava
3. Beat well and wrap in leaves
4. Steam until done
5. Cut into bits and mix into rich vegetable soup
6. Serve hot

Note: Pumpkin leaves is the ideal vegetable to serve with cassava mbili. If not available, any other edible vegetable may be used.

Quick Liver and Bacon Soup

Ingredients

Cassava flour (finely milled)	25 g
Cut up: liver bacon	200 g 100 g
Onion (roughly chopped)	1 medium
Butter	25 g
Water	750 ml
Curry powder	1 tsp.
Salt	1 tsp.
Pepper	Shake
Lemon juice	2 tsp.
Soy - sauce	2 drops

Method:

1. Fry the onion and bacon over a low heat until soft.
2. Coat the liver in the flour and fry with the bacon and onion for 2 minutes or until the liver is lightly browned.
3. Place the fried onion, bacon, liver, butter and any remaining flour with 250 ml water, a stock cube and seasoning in the goblet and blend for 45 sec.
4. Transfer the blended ingredients to a saucepan, add the remaining water and simmer for 5 - 10 minutes.
5. Remove from the heat, add lemon juice and soy-sauce. Adjust seasoning before serving.

Cassava - Bread Sauce

Ingredients:

Cassava - bread (crumbed)	75 g
Onion	1 small
Cloves	2
Milk	250 ml
Butter or margarine	25 g
Salt	As required
Pepper	As required

Method:

1. Prepare the breadcrumbs by crushing a loaf of bread.
2. Stick the cloves into the onion and place in a saucepan with the milk.
3. Bring the milk to the boil, then set the saucepan aside in a warm place for about 30 minutes.
4. Remove the onion, pour the milk into the blender with the bread.
5. Add the butter and seasoning.
6. Blend for 30 seconds.
7. Pour back into the saucepan and re-heat before serving.

Bacon - Chicken - Mushrooms Sauce

Ingredients:

Mixed Together:

Chicken	4 portions
Cassava flour	40 ml
Salt	1 tsp.
Butter	50 g
Onion (roughly chopped)	1 large
Garlic (roughly chopped)	1 clove
Green pepper (roughly chopped)	¼
Lean bacon (cut up)	100 g
Parsley	2 tbs.
Red wine	250 ml
Bay leaf
Mushrooms	100 g

Method:

1. Toss the joints in the seasoned flour and then fry gently in the butter in a large saucepan.
2. Fry until crisp and golden on both sides.
3. Remove to a plate.
4. Add chopped onion, garlic, pepper, bacon and mushroom stalks to the remaining butter, fry gently until golden.
5. Place the ingredients from the saucepan together with the parsley and wine in the blender and blend for 30 seconds.
6. Return the chicken pieces to the saucepan, add the blended ingredients and bay leaf and simmer for 1 hour.
7. Add the mushrooms and simmer for a further 15 minutes

Akara Cassava

Ingredients

Sweet cassava tubers	3
Plantain / cooking banana	3 ripe fingers
Large sized onion	1
Crayfish	15 g
Egg if preferred
Salt	to taste
Cooking oil

Method

1. Peel roots of cassava - TMS 4(2) 1425/30572 or any other cultivar with low level of cyanogenic potential
2. Wash and grate into a smooth mash
3. Put into a sack bag and de-water until it can be hand moulded into balls
4. Remove into a bowl
5. Peel a finger or two of fully ripe plantain or cooking banana
6. Mash with de-watered cassava mash
7. Add crayfish, onion, egg, pepper and salt to taste
8. Old into balls and fry with palm oil/vegetable oil until brick-red colour is attained
9. Serve hot

Popped Cassava

Method

1. Add cassava flour gradually to boiling water in a pan mixing continuously.
2. Put on a floured rolling board and roll out.
3. Cut into round pieces one cm in diameter.
4. Drop the cut pieces into hot oil cooking until light brown.
5. Serve with coffee or tea.

Kiwuuta Pancake

Method

1. Peel and wash the cassava tubers.
2. Wipe dry with clean cloth and grate.
3. Place the grated cassava into a dish and add sugar, ginger powder, and beaten egg.
4. Mix well, roll on a board and cut into desired shapes.
5. Deep fry the pieces until light brown.

Kabalagala (Pancake)

Method

1. Put the mashed sweet bananas into a dish,
2. Add the cassava flour and mix thoroughly.
3. Add the beaten egg and mix again.
4. Knead on a floured board, roll out and cut into round shapes 6 cam in diameter.
5. Deep fry the pieces until brown.

Cassava Chapattis

Ingredients

Cassava Flour	225g
Wheat flour	225g
Salt	2 teaspoons
Cold water	As required
A little lard	As required

Method

1. Mix the flour and salt in a bowl
2. Gradually add enough water to combine the mixture to a non-stick dough
3. Knead the dough on a floured surface for about 10 minutes.
4. Break the dough and roll it into walnut - size pieces.
5. Roll out each piece on lightly floured surface as thin as possible.
6. Heat the frying pan over medium heat, grease lightly with cooking oil or card. Put the pancake on the hot surface. Once at a time. wait until bubbles start to rise in them. Turn it to cook on the other side.
7. Serve them when warm.

Dundu (fried pieces of Cassava)

Ingredients

Cassava tuber	1 large	1 large
Water	30 ml	2 tps.
Salt	to taste	to taste
Palm oil	700 ml	3 cups

Method

1. Peel and wash cassava tuber
2. Cut longitudinally and remove central fibber
3. Cut into small bits (about 2.5 cm long)
4. Soak in salt water for about 1 hour
5. Heat palm oil in a pot
6. Put the cassava pieces in the hot oil
7. When the outside is fried, add some water (about 20 mls)
8. Reduce heat and continue frying until golden in colour
9. Remove and drain very well
10. Serve with fried pepper sauce, egg, or fish stew.

Breakfast Baps

Ingredients

Cassava flour	450g.
Wheat flour	450g.
Salt	A pinch.
Margarine	100g.
Hand hot water	300 ml.
Hand hot milk	300 ml.
Granulated sugar	5 table spoons.
Yeast	4 tea spoons.

Method

1. Sift the flour and salt into a bowl, and rub the butter in until thoroughly blended.
2. Blend the water, milk and sugar together in another bowl, whisk in the yeast and leave on one side for 10 minutes to form a good head of froth.
3. Make a well in the flour, stir the liquid into it until the mixture forms a smooth dough.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes(until the dough is smooth).
5. Return it to the bowl, cover with a damp cloth or cling film and leave it until it’s doubled in bulk (1.5 hr. at room temperature, or 50-60 minutes in a warm place). Meanwhile pre-heat the oven up to gas mark 9, 475° F(240° C).
6. Knead the dough lightly and divide it into 24 equal pieces. Form each one into a ball and place them on a baking sheet/sheets(greased).
7. Flour your hands and flatten the balls slightly into disc shapes. Press a deep hole with your thumb in the centre of each bap.
8. Then sprinkle milk on each one.
9. Then put the baking sheets inside large oiled plastic bags for 20-25 minutes to prove.
10. Bake for 10-15 minutes so they are golden brown.
11. Transfer to a wire rack to cool, and eat them very fresh.

Bugaati Obutono Okuva Mubuwunga Bwanuwoogo

Ebibukola

Obuwunga bwamuwoogo 450 g, oba eggiko enene ezasupu 20.

Obuwunga bwengano 450 g, oba eggiiko enene ezasupu 13.

Omuuyo Katono nyo.

Bbulu bandi 100 g, oba eggiko enene ezasupu 2.

Amazzi agabuguma 300g, eggiko enene ezasupu 36.

Amata agabuguma 300g, eggiko enene ezasupu 36.

Sukali eggiko enene ezasupu 5.

Ekizimbulukusa Obuggiko cai 4.

Enkola

1. Kunguta obuwunga bwamuwoogo n’engano n’omunyo nga obissa mu bakuuli enene, teekamu ne bbulu bandi otabule nyo, ngabwomusiigamu.
2. Teeka amazzi n’amata mukikopo, teekamu sukali n’ekizimbulukusa(yeast), tabula nyo nakaggiiko. Bireke biwumule okumala edakiika kumi okutusa nga birese ekyovu.
3. Kola ekiinya mubuwunga, tekamu ebintubyo byomazze kutabula nga birina ekyovu. Tabula nyo era ngabwokanda okutuusa nga ofunye ekintu ekikande bulungi.
4. Kandira kukintu ekimamirire akawunga. Kandira edakiika kumi okutuusa bwofuna ekintu ekinanuka naye nga tekikwatira oba kusigala mungalo nga okutteko.
5. Kyomaze okukanda kizze mu bakuli enene, bikako nakatambala akatobye n’amazzi. Teeka ebintubyo ebikande awali ebbugumu biberewo okumala esaawa emu okutusa nga bizimbye nebyeyongerako emirundi ebiri. Kuma ekyooto(oven) kyonafumbiramu(bake) nebbumu eringi.
6. Esaawa emu bwegwako damu okande mpola ebintubyo byewabiseko nebyeyongera okuzimba.Gabanyamu ekikaande ebitundu ebyenkanankana abirimubina.Bumba bumba buli kamu nga akapira.Teeka obubumbebwo kunsaniya zosiize bbulu bandi.
7. Nyiga obubumbe bubere fulati. Teekamu ekiinya nengaloyo ensajja mubuli kabumbe.
8. Bumansire amata bwoona.
9. Bubiikeko nobuvera obusiige bbulu bandi okumala edakiika abiri mutano, kakasa ntibuzimbye.
10. Buteeke mukyooto(oven) obufumbiire(bake) edakika kumi oba kumi natano okutusa bwebugya obulungi naye nga tebusirridde.
11. Buteeke kukatimba ak’ekyuma buwoole. Awo buba butuse okuliibwa. Osobola okubulya kumakya oba ngamugenze awantu okwesanyusamu.

Soy Moinmoin

(using cassava flour as binding agent)

Ingredients

Soypaste	100g	½ cup
Cassava flour	25g	¼ cup
Egg boiled (optional)	1	1
Palm oil or groundnut oil	30-50 mls	2-3 tablespoons
Shrimps (ground)	1 tablespoon	1 tablespoon
Smoked fish
Pepper, onions (ground to taste)
Leaves for wrapping
Salt	to taste	to taste

Method

1. To prepare soypaste, measure out 120g of soybeans, pick out stones, twigs, dirt, and broken beans. Boil water in a pot (2-3 times the volume of soybeans). When boiling, add the whole soybeans. Boil for 20 minutes (from the time it starts to boil again). Drain off water, remove the taste, and wash off. Grind on a grinding stone, blender or local mill. Measure out 100g.
2. Add pepper, onions, smoked fish, ground shrimps, vegetable oil, diced egg, and enough water to make a paste that will drop from the spoon in one lot (if palm oil is used, warm before adding to the mixture.
3. Mix together and add the cassava flour. Mix together very well.
4. Prepare pot by lining the bottom with leaf stalks and a layer of leaves.
5. Wrap mixture in leaves, arrange in the pot.
6. Cover with leaves and pot lid.
7. Steam for 40 -45 minutes.
8. Serve with ogi, or gari for breakfast or dinner.

Note: Soybeans lack starch, and will not hold together when used alone for moinmoin. Cassava flour supplies the starch.

Soya Akara

Ingredients

Soypaste	100g	½ cup
Cassava flour	25g	¼ cup
Egg for binding (optional)	1	1
Water	30-45 ml	2-3 tablespoons
Chopped pepper and onion	1	1
Salt	to taste	to taste
Vegetable oil or palm oil	700 ml	3 cups

Method

1. Beat soybean paste with a wooden spoon to incorporate air
2. Blend in the cassava flour
3. Whisk egg and fold into the mixture
4. Stir in the pepper and onion
5. Salt to taste
6. Deep fry in hot palm oil or groundnut oil
7. Drain well and serve with eko, gari, or pap.

* See soymoin-moin for instructions on preparing soypaste

Stewed Cassava

Ingredients:

Grated cassava	225g	1 cup
Smoked fish	1 small	1 small
Ground crayfish	1 tablespoon	1 tablespoon
Pepper (taste)(ground)	½ large	½ large
Onion (ground)	½ small	½ small
Palm oil	30 ml	2 tablespoons
Salt	to taste	to taste
Water	700 ml	3 cups

Method

1. Dewater grated cassava slightly if too soft
2. Put the water into a pot and bring to boil
3. Add ground ingredients, shrimps, fish, and salt to taste
4. Form cassava into tiny balls
5. When stew is cooked, put in balls while stirring gently (to prevent balls from clumping together)
6. Simmer for about 10 minutes
7. Add palm oil and leave to cook until the balls change colour
8. If too dry, add boiling water (if cold water is added, the balls will scatter).

Cassava Fritters

Ingredients

Grated cassava	450g	2 cups
Onions (grated)	1 small	1 small
Eggs	2	2
Salt	to taste	to taste
Cooking oil	480 mls	2 cups

Method

1. Add the onion, and beaten eggs into the grated cassava
2. Mix thoroughly
3. Salt to taste
4. Drop into hot oil by teaspoonful
5. Fry until golden.

Cassava Strips

Ingredients:

Cassava flour	100g	1 cup
Cowpea paste	225g	1 cup
Onion	1 large	1 large
Salt	10g	½ teaspoon
Vegetable oil	800 ml	3 ¼ cups

Method

1. Soak cowpeas, dehull, and grind into a smooth paste
2. Beat cowpea paste with wooden spoon to incorporate air
3. Add ground onion, salt and flour, mix well. Allow to stand for 10 minutes
4. Heat the oil. Extrude the mixture from a cake decorator into the hot oil
5. Fry until golden and crisp
6. Serve for cocktails and snacks.

Cassava Croquettes (Adapted from a recipe from Mrs. J. Kang, IITA 1979)

Ingredients:

Finely grated cassava	1125g	5 cups
Finely grated coconut (optional)	150g	2 ½ cups
cassava flour	1 tablespoon	1 tablespoon
Vegetable oil for frying	700 ml	3 cups
Minced meat (cooked)	750g	3 cups
Salt	to taste	to taste

Meat filling:

finely chopped onion
finely chopped garlic
Soy sauce
black pepper
White pepper

Method:

1. Mix grated cassava and grated coconut
2. Salt to taste
3. Take a tablespoon of mixture, flatten on the palm of the hand and put a teaspoon of meat filling in the center. Cover with mixture so that the meat does not come out during frying, shape well
4. Deep fry until golden

Preparation of meat filling:

1. Fry finely chopped onion and garlic in a little oil
2. When onion starts to brown, add minced meat and continue stirring. Season with black and white pepper and soy sauce.
3. Mix 1 tablespoon of cassava flour with water. Add to the mixture and continue cooking until the cassava flour has gelatinize

Cassava Cocktail Titbits

Ingredients:

Cassava flour	100g	1 cup
Bean flour	100g	1 cup
Egg whites	2	2
Baking powder	1 teaspoon	1 teaspoon
Salt	½ teaspoon	½ teaspoon
Onion (ground)	1 small	1 small
Vegetable oil	700 ml	3 cups

Method

1. Wash beans, remove husks.
2. Dry and mill finely.
3. Add onion and salt to bean flour.
4. Beat egg whites until fluffy and add to the mixture.
5. Mix well with other ingredients.
6. Add enough water to make a stiff dough
7. Roll out thinly and cut into shapes
8. Deep fry and serve with drinks

Note: 200g cowpea paste may be used in place of cowpea flour.

Sausage Rolls

Ingredients

Short crust pastry	120g
	240g

Method

1. Roll pastry into a long oblong shape
2. Season sausage meat with white pepper, black pepper, curry and salt
3. Divide into 8 pieces and shape into long strips.
4. put the sausage into the pastry.
5. Fold the pastry over the sausage meat.
6. Moisten the ends and seal by pressing the edges together.
7. Trim off the pastry leaving about 1 cam. of pastry.
8. Make diagonal slits at the top to allow steam to escape.
9. Brush pastry with beaten egg to give a glazed escape
10. Bake in a hot oven until evenly browned.

Cassava flour meat pie

Ingredients

Short crust pastry

Meat filling (as for cassava croquettes)

Method

1. Roll out to about ¼ inch thickness
2. Cut into rounds with a big biscuit cutter
3. Put a desert spoonful of meat filling onto one side, fold the other side over and press edges to close firmly with a fork.
4. Brush with beaten egg and bake in a hot oven (350 F) for 30 mins.

Note: The meat pie may also be deep fried.

The filling can be varied - fish filling = fish pie; chicken filling = chicken pie.

Cassava Crisps

Method

1. Peel and wash the cassava tubers.
2. Scrap off top layer and wipe dry with a clean dry cloth.
3. Grate, sprinkle with salt and deep fry in oil until golden brown.
4. Drain off the oil and serve mixed with roasted salted groundnuts.
5. Seal excess in polythene bags to preserve.

Cassava chips

Method

1. This is a variation of cassava crisps.
2. Slice the cassava tubers into finger size chips about 10 cm long instead of grating and deep fry in oil until golden brown and soft inside when tested with a fork.
3. Chips are best served accompanied with beverages.

Cassava Fritters

Method

1. Sift the dry ingredients into a dish and add sugar, baking powder mixing them thoroughly.
2. Add well beaten egg to the ingredients in the dish, sprinkle with salt and mix again.
3. Make a paste by adding a little water at a time with constant stirring.
4. Roll the paste a quarter of an inch thick and cut into desired shapes and sizes.
5. Deep fry until golden brown.

Cassava Threads (Bagia)

Method

1. Sift the cassava and soybean flour into a dish.
2. Add beaten egg, salt and curry powder and mix thoroughly.
3. Add water gradually stirring all the time to form a stiff dough.
4. Force the dough through a well oiled "dough press" to form long pencil size dough threads.
5. Deep fry the threads until golden brown, and pack into polythene bags.

Cassoy Fingers

Method

1. Drop the soybeans into boiling water gradually so that boiling does not stop.
2. Simmer gently for one hour or until tender.
3. Pound the boiled beans into a smooth paste and blend with the cassava flour to form a homogeneous mixture.
4. Skin the tomato, chop and add it together with the rest of the ingredients to the soybean-cassava flour mixture.
5. Roll into finger size shapes and deep fry.

Popped Cassava

Method

1. Add cassava flour gradually to boiling water in a pan mixing continuously.
2. Put on a floured rolling board and roll out.
3. Cut into round pieces one cm in diameter.
4. Drop the cut pieces into hot oil cooking until light brown.

Samosas

Method

Dough:

1. Boil the water sprinkled with salt, and add the cassava flour gradually stirring well to form a stiff smooth dough.
2. Transfer to a plate to cool.

Filling:

1. Put the minced meat into a pan and cook until well browned.
2. Fry the onions, sweet pepper and garlic until tender.
3. Add to the meat and stir well.
4. Add the rest of the ingredients and stir.

Take small egg size balls of the dough at a time, roll each out and shape into triangles.

Put a tablespoonful of filling on each triangle, fold and seal the edges.

Fry in hot oil until golden brown, drain on absorbent paper and serve hot.

Variation

Use cooked mashed cassava for dough instead of cassava flour.

Cassava Meat Pie

Method

Pastry

1. Sift the cassava flour into a pan and rub in the fat until the flour resembles bread crumbs.
2. Add salted water and mix to a stiff dough.
3. Roll on a board and cut into round shapes of two sizes, big and small.
4. Place the larger pieces into greased small pie tins, fill and cover each with the smaller pieces.
5. Seal the edges and bake in a hot oven.

Variation: