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Corn & cassava in coconut milk
Boiled cassava and corn simmered in thick coconut milk with mango and chilli
A simple Swahili dish of tender cassava and sweetcorn simmered in thick coconut milk with green chillies, a little raw mango and lemon. It's creamy, mild and filling. Serve hot as a side or a light meal.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅛ lb cassavapeeled, cut into small pieces and boiled
- 11 ½ oz fresh corn kernels2 cups, boiled
- 3 green chillies2–3, halved
- 2 tbsp raw (green) mangograted
- 1 ½ cups thick coconut milk1½ cups
- 1 tbsp lemon juiceor to taste
- 1 tsp saltor to taste
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Method
0/2 doneStep 1: Put 1 ⅛ lb cassava, 11 ½ oz fresh corn kernels, 3 green chillies, 2 tbsp raw (green) mango, 1 ½ cups thick coconut milk, 1 tbsp lemon juice and 1 tsp salt in a pan.
1 minStep 2: Mix and cook over a medium-low heat, stirring gently, until the sauce thickens. Serve hot.
12 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 4 g
- Carbs
- 50 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corn & cassava in coconut milk take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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