Godrogodro with Coconut Milk and Vegetables

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 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 chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 2 cups (300g) taro, peeled and cubed 2 cups (300g) taro, peeled and cubed
• 2 cups (300g) yam, peeled and cubed 2 cups (300g) yam, peeled and cubed
• 2 cups (300g) cassava, peeled and cubed 2 cups (300g) cassava, peeled and cubed
• 2 cups (150g) spinach, chopped 2 cups (150g) spinach, chopped
• 1 cup (150g) green beans, trimmed and cut into bite-sized pieces 1 cup (150g) green beans, trimmed and cut into bite-sized pieces
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
3. 3.
   Stir in the turmeric, cumin, coriander, and chili flakes, and cook for a minute to toast the spices.
4. 4.
   Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
5. 5.
   Add the cubed taro, yam, and cassava to the pot. Cover and cook for about 15-20 minutes, or until the vegetables are tender.
6. 6.
   Stir in the chopped spinach and green beans, and cook for an additional 5 minutes until the greens are wilted.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Godrogodro hot, garnished with fresh cilantro. Enjoy with steamed rice or roti.

Treat your ingredients with care...

• Taro — Make sure to peel the taro properly as the skin can be tough. Wear gloves while handling taro as it may cause skin irritation for some individuals.
• Cassava — Remove the fibrous core of the cassava before cubing it, as it can be tough and unpleasant to eat.
• Spinach — Wash the spinach thoroughly to remove any dirt or grit. You can substitute spinach with other leafy greens such as kale or collard greens for variation.
• Coconut milk — Use full-fat coconut milk for a creamier and richer broth.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or increase the amount of chili flakes.
• Feel free to add other vegetables of your choice, such as carrots or bell peppers, to customize the dish to your liking.
• If you prefer a thicker broth, you can mash some of the cooked vegetables with a fork or blend a small portion of the soup before adding the greens.
• To make the dish more substantial, you can add cooked chickpeas or tofu for added protein.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Godrogodro in bowls, making sure to include a generous amount of the flavorful broth and a variety of vegetables in each serving. Accompany the dish with steamed rice or warm roti to soak up the delicious coconut milk broth.

Presentation advice

Garnish each bowl of Godrogodro with a sprinkle of fresh cilantro to add a pop of color. Serve the dish in vibrant ceramic bowls to showcase the beautiful colors of the vegetables and the creamy coconut milk broth.