I picked, cooked and dried Imbuya/Morogo

Peel and chop cassava into chunks.

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

Drain cassava and mash it until smooth; set aside.

Heat vegetable oil in a large skillet over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and ginger; cook until fragrant, about 1 minute.

Stir in diced tomatoes and green bell pepper; cook until softened.

Add diced chicken and cook until browned and cooked through, about 7-10 minutes.

Season with coriander, cumin, black pepper, and salt to taste.

Add chopped carrots and peas; cook until vegetables are tender.

Mix in mashed cassava and lime juice until well combined.

Cook for an additional 5 minutes, stirring occasionally.

Garnish with fresh cilantro before serving.

Spice Level:

Allergens