Cover the cassava pieces with water in a pan, add salt, the chopped coriander stems and garlic paste. Bring to the boil and keep checking to make sure they don’t get over-done. They should be soft enough for a knife tip to pierce through easily. Drain and set aside to cool.

Once the pieces are completely cool, spread them out on a tray and sprinkle a light layer of gram flour over them.

Deep fry these pieces in hot oil for just a couple of minutes to give them a slightly crispy exterior. Blot out excess oil and set them aside again.

Now you can begin to prepare the sauce.

In a pan, heat the oil/margarine followed by the tomato paste/puree, sweet and hot chilli sauce and tamarind sauce (recipe HERE). If you do not have sweet and hot sauce, any chilli sauce will do and you can just add a sprinkling of sugar to add the required sweetness. Depending on how hot you prefer your food, you can adjust the chilli sauce. Lower the heat and let the sauce simmer, you can add a splash of water if you want the end result a bit juicy. Add salt and taste to make sure sweetness and chill feels ok to you.

Add in the cassava pieces and stir them around for the sauce to fully cover the cassava. Sprinkle the sesame seeds and turn off the heat. Garnish with coriander before serving. Your cassava is done, and can be eaten hot or cold! Enjoy!