Cassava/Tapioca in Coconut Sauce/Mhogo wa Nazi

Servings : 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.


  • 500gm cassava/tapioca, peeled and chopped into small bits
  • 1 cup thick/heavy coconut milk
  • 1 cup thin/light coconut milk
  • salt to taste
  • 1-2 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.

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