Cooking for my family cassava soup //Burundian traditional dish

Peel and chop cassava into small pieces.

Place cassava in a large pot and cover with water.

Bring water to a boil over medium heat and cook until cassava is tender, about 20-25 minutes.

Drain cassava and set aside, reserving some cooking liquid.

In the same pot, heat palm oil over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in chopped tomatoes and green bell pepper; cook until softened, about 5 minutes.

Add chopped carrots and sauté for another 3-4 minutes.

Pour in vegetable broth and coconut milk; bring to a simmer.

Add cooked cassava and reserved cooking liquid; stir to combine.

Simmer for 10-15 minutes, allowing flavors to meld.

Stir in spinach and cook until wilted, about 2-3 minutes.

Season with salt, black pepper, and lime juice to taste.

Garnish with fresh herbs before serving.

Equipment Needed

Dietary