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Shihondro / Nougatine aux cacahuètes simple et rapide

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Recipe Information

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Video-Specific Recipe

Shihondro

Cultural Context

Shihondro is a traditional dish from the Comoros Islands, made primarily from cassava and coconut milk. It reflects the islands' rich agricultural heritage and the importance of cassava in local diets. Often enjoyed during family gatherings, it showcases the islanders' resourcefulness in using locally sourced ingredients. Today, variations exist across the region, with some incorporating different spices or sweeteners, making it a beloved comfort food.

ComorianKMmain
45 min
medium
4 servings
Servings4
200 g de cacahuètes
300 g de sucre
1 petit morceau de gingembre
Un peu de poivre (facultatif)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories and is easier to find.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with potential health benefits.

1

Peel and chop cassava into chunks.

2

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

3

Drain the cassava and let it cool slightly.

4

Mash the cassava in a bowl until smooth.

5

Add coconut milk, sugar, salt, and vanilla to the mashed cassava.

6

Mix until well combined and creamy.

7

Spoon the mixture onto banana leaves, forming small parcels.

8

Wrap the banana leaves securely around the mixture.

9

Steam the parcels for about 30 minutes until firm.

10

Remove from steam and let cool slightly before serving.

Cooking Techniques

boilingmashingsteamingmixing

Spice Level:

🌶️🌶️🌶️

Allergens

coconut

Also Known As

ShihondroShihondro

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