Seychellois-Style Cheesy Cassava Mash

Ingredients

In this adaptation, the original cornmeal used in Kuymak is replaced with cassava, a popular ingredient in Seychellois cuisine. Additionally, local Seychellois cheeses, such as Ladob and Rousette, are used instead of the traditional Turkish cheeses. These changes give the dish a distinct tropical flavor profile, making it a unique and delicious Seychellois twist on the original. We alse have the original recipe for Kuymak, so you can check it out.

• 500g (1.1 lb) cassava, peeled and cut into chunks 500g (1.1 lb) cassava, peeled and cut into chunks
• 200g (7 oz) Ladob cheese, grated 200g (7 oz) Ladob cheese, grated
• 100g (3.5 oz) Rousette cheese, grated 100g (3.5 oz) Rousette cheese, grated
• 2 tablespoons butter 2 tablespoons butter
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the cassava chunks. Cook until the cassava is tender and easily mashed with a fork, approximately 20-25 minutes.
2. 2.
   Drain the cassava and transfer it to a mixing bowl. Mash the cassava using a potato masher or fork until smooth.
3. 3.
   Add the grated Ladob and Rousette cheeses to the mashed cassava and mix well until the cheeses are fully incorporated.
4. 4.
   Place the mixture back into the pot and cook over low heat, stirring continuously, until the cheese has melted and the mash is heated through.
5. 5.
   Stir in the butter and season with salt and freshly ground black pepper to taste.
6. 6.
   Remove from heat and serve the Seychellois-Style Cheesy Cassava Mash warm.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly and remove any fibrous parts before cooking.
• Ladob cheese — If Ladob cheese is not available, you can substitute it with a mild cheddar or Gouda cheese.
• Rousette cheese — If Rousette cheese is not available, you can use any other tangy, semi-hard cheese.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk to the mashed cassava.
• Serve the Seychellois-Style Cheesy Cassava Mash as a side dish with grilled fish or seafood for a complete Seychellois meal.
• Experiment with different local Seychellois cheeses to create your own unique flavor combination.

Serving advice

Serve the Seychellois-Style Cheesy Cassava Mash hot as a side dish or as a main course accompanied by a fresh salad.

Presentation advice

Garnish the Seychellois-Style Cheesy Cassava Mash with a sprinkle of freshly chopped parsley or chives to add a pop of color.