Peeled cassava roots boiled until tender and served with groundnut sauce or tea, a simple but essential Ugandan staple food.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel cassava roots with a sharp knife, removing all the brown skin and any pink or fibrous layer beneath.
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2
Cut into three-inch pieces and remove the woody central core from each piece.
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3
Place in a large pot, cover with cold water, add salt, and bring to a boil over high heat.
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4
Reduce heat and simmer for twenty to twenty-five minutes until pieces are tender when pierced with a fork.
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5
Drain well and arrange on a serving plate.
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6
Serve hot with groundnut sauce, tea, or as a side to stews and grilled meats.
Did You Know?
Cassava is called the "drought insurance" crop in Uganda because it survives in poor soil and low rainfall when other crops fail.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- cutting board
Garnishing
none
Accompaniments
The Story Behind Ugandan Steamed Cassava
Cassava arrived in East Africa from South America via Portuguese traders and quickly became one of Uganda's most important food security crops. Its ability to grow in poor soil with minimal water made it essential during droughts and famines. In eastern and northern Uganda especially, boiled cassava is the most common breakfast food, eaten simply with tea or groundnut sauce.
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