Naryal Waro Mogo (Cassava in Coconut Cream)

Ingredients:

1. 1lb. meat cubed (Chicken or Beef)
2. 2 cups water
3. 1 tsp. ginger paste
4. 1/2 tsp. salt
5. 1 pkg. frozen cassava (mogo)
6. 2 1/2 cups water
7. 1/4 tsp. salt
8. 1/2 tsp. blended chillis (0r to taste)
9. 1/4 tsp. garlic paste
10. Pinch of turmeric powder
11. 1/2 tsp. cumin powder
12. 1/3 bar of creamed coconut OR 1 can of coconut milk OR 1/3 pkg. powdered coconut cream
13. 1 tbsp. lemon/lime juice
14. Chopped coriander leaves (for garnish)

Cooking Method:

• Cook meat with cups water, ginger, and 1/2 tsp. salt until meat is tender.
• Cut cassava into cubes (removing the thick string from the middle), and cook in 2 1/2 cups of water and 1/4 tsp. salt.
• When cassava is tender, add all remaining ingredients including meat and its broth. The liquid should be enough to cover both the cassava and the meat.
• Cook for further 5 - 10 minutes.
• Garnish with coriander leaves.
• Serves 5 to 6.