Cassava/Tapioca in Coconut Sauce/Mhogo wa Nazi

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Serves 2-3

The most coastal of coastal dishes lol, sometimes I have this plain and sometimes I add bits of meat and potatoes to make it richer. It's a fantastic and very filling dish that we love with a bit of red chutney and a squeeze of lemon! I like keeping this dish simple and serving it with some meat dish.

cassava/tapioca, peeled and chopped into small bits
1 cup
thick/heavy coconut milk
1 cup
thin/light coconut milk
salt to taste
green chillies, chopped
some chopped coriander
1/4 tsp.
garlic paste
juice of 1 lemon

Put the cassava pieces into a pan, and cover with water. Add salt and garlic paste, and a bit of chopped coriander plus the green chillies. Bring to a gentle simmer until the cassava are soft enough for a knife to pierce into them easily. Drain the water and put them back in the pan. Add the thin coconut milk and boil for about 15 minutes on gentle heat until it starts to thicken and the cassava pieces soften some more. Adjust salt and chili (you can add some chilli powder if you like).

Once the cassava pieces are completely soft and most of the thin coconut milk has evaporated, add the heavy coconut milk and simmer for a few minutes, stirring every few minutes until the cassava are well-coated with the thick coconut sauce. Adjust salt, then squeeze the lemon juice and turn off. Garnish with coriander and serve hot with a meat/fish dish of your choice!

Sometimes I add cooked/boiled mutton pieces in this for extra flavor.


Hi, I want to use tinned coconut milk so do I need to dilute some or just used the milk as it is? Thank you

Fauzia's Kitchen Fun's picture

If the milk is heavy, dilute it slightly. Otherwise use as is.

there is a red meat curry that goes with this casava its called ghosh tarelo very popular in bakri idd do u have the receipe for it?

Fauzia's Kitchen Fun's picture

Hmm sorry I do not know this dish, sounds really nice though.