Manioc séché au lait de coco et poisson| mhogo wa nazi

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining a creamy texture.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is more affordable.

Peel and cut manioc into chunks.

Boil manioc in salted water until tender, about 20-25 minutes.

Drain and set aside the cooked manioc.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced fish to the pot and cook until lightly browned, about 5-7 minutes.

Stir in coconut milk, lime juice, and season with salt and pepper.

Add bay leaves, thyme, and chopped chili to the mixture.

Simmer for 10-15 minutes to meld flavors.

Incorporate the cooked manioc into the pot and gently mix.

Cook for an additional 5 minutes, allowing the manioc to absorb flavors.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens