Oriya-style Cassava Cake

Ingredients

In this Oriya-style adaptation, we incorporate Oriya spices such as turmeric, cumin, and coriander to infuse the dish with the flavors of the region. Additionally, we use coconut milk to add a creamy texture and a touch of sweetness, which complements the savory taste of the cassava. These modifications create a unique fusion of flavors that distinguishes this dish from the original Enyucado. We alse have the original recipe for Enyucado, so you can check it out.

• 2 cups (400g) grated cassava 2 cups (400g) grated cassava
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the grated cassava, coconut milk, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the grated ginger and green chilies. Sauté for 2 minutes until fragrant.
4. 4.
   Add the sautéed ginger and chilies to the cassava mixture. Mix well.
5. 5.
   Pour the mixture into the greased baking dish and spread it evenly.
6. 6.
   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cake is cooked through.
7. 7.
   Remove from the oven and let it cool for a few minutes.
8. 8.
   Garnish with chopped cilantro and drizzle with lemon juice before serving.

Treat your ingredients with care...

• Cassava — Make sure to grate the cassava finely to achieve the desired texture in the cake.
• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor.

Tips & Tricks

• For a spicier version, increase the number of green chilies.
• Serve the Oriya-style Cassava Cake warm for the best taste and texture.
• You can add grated coconut as a topping for an extra burst of flavor.
• Experiment with different spices like cardamom or cinnamon to customize the flavors.
• Leftover cake can be refrigerated and enjoyed the next day.

Serving advice

Serve the Oriya-style Cassava Cake as a main dish accompanied by a fresh salad or chutney. It can also be enjoyed as a snack or appetizer.

Presentation advice

Garnish the Oriya-style Cassava Cake with a sprinkle of chopped cilantro and a drizzle of lemon juice for a vibrant and refreshing presentation.