Grenadian-Style Cassava with Coconut

Ingredients

In this adaptation, the Slovenian dish Čompe is transformed into a Grenadian-style delicacy by incorporating the flavors and ingredients commonly found in Grenadian cuisine. The original dish is typically prepared by boiling cassava roots and serving them with various accompaniments. However, in this recipe, the cassava roots are simmered in a coconut sauce, infusing them with the tropical flavors of Grenada. The addition of coconut gives the dish a creamy and rich texture, elevating it to a whole new level of deliciousness. We alse have the original recipe for Čompe, so you can check it out.

• 2 pounds (900g) cassava roots 2 pounds (900g) cassava roots
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 19g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 3g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Peel the cassava roots and cut them into bite-sized pieces.
2. 2.
   In a large pot, bring water to a boil and add the cassava pieces. Cook for about 15-20 minutes or until the cassava is tender.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the curry powder, ground turmeric, ground cumin, and salt to the pan. Stir well to combine the spices with the onion and garlic.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Drain the cooked cassava and add it to the coconut sauce. Stir gently to coat the cassava with the sauce.
7. 7.
   Reduce the heat to low and let the cassava simmer in the coconut sauce for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Grenadian-Style Cassava with Coconut hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Cassava roots — Make sure to peel the cassava roots thoroughly before cooking, as the skin can be tough and fibrous.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped chili pepper to the coconut sauce.
• For a creamier texture, you can blend a portion of the coconut sauce before adding the cassava.
• Serve the dish with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Grenadian-Style Cassava with Coconut is best served as a main course, accompanied by a side of steamed vegetables or a fresh salad. It can also be enjoyed as a side dish alongside grilled fish or chicken.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs, such as cilantro or parsley, on top of the dish. The vibrant green color will add a pop of freshness and make the dish even more visually appealing.