Cooking and Eating Fiji Style Cassava Curry & Water Spinach Bhaji
Recipe Information
Fiji Style Cassava Curry
Cultural Context
Fiji Style Cassava Curry reflects the island's rich agricultural heritage, utilizing cassava, a staple crop. Traditionally enjoyed during communal meals, this dish highlights the Fijian love for coconut and spices. Today, it has gained popularity beyond Fiji, embraced in various forms across the Pacific Islands and beyond.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cassava
🥗Healthier: sweet potato
💰Cheaper: potatoes
Sweet potato provides similar texture and flavor with more nutrients.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories and fat.
green chili
🥗Healthier: jalapeño
💰Cheaper: red pepper flakes
Jalapeño offers a similar heat level with more availability.
spinach
🥗Healthier: kale
💰Cheaper: cabbage
Kale is nutrient-dense while cabbage is often more affordable.
Peel and chop cassava into small pieces.
Boil cassava in water until tender, about 20 minutes.
Drain cassava and set aside.
Heat vegetable oil in a pot over medium heat.
Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.
Stir in green chili, turmeric, coriander, and cumin; cook for 1-2 minutes.
Pour in coconut milk and bring to a simmer.
Add cooked cassava and stir to combine.
Season with salt and lime juice; simmer for 5 minutes.
Add spinach, carrot, and bell pepper; cook until vegetables are tender, about 5-7 minutes.
Serve hot with rice or bread.
Cooking Techniques
Spice Level:
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