Author Notes: Inspired by Nigerian streetfood of boiled cassava and coconut. Because cassava can be a blank slate, I combine its textural qualities with sweet coconut, herbs and chilies and nuts to finish.
By far the most requested salad I've ever made.
The cassava used in Nigeria is called abacha. It is cooked, grated and dried then re hydrated in cold water (hot water 'gelatinizes cassava) and strained. If you can't find that you can use frozen cassava - boiled in slightly salted water till cooked, then cut into long strips or grated if not too soft.
If you can't find cassava - go for green papaya (I've tried this and it works beautifully too) or green mango.
I serve this with a duo of pawpaw/ papaya chutney (recipe on Food52) and a peanut butter sauce. I love it!
Did I mention you can top with smoked mackerel or grilled prawns/ other seafood? If you skip those, this is a vegan/ vegetarian salad. —Kitchen Butterfly
Prep time: 30 min
4 cups tapioca/ shrdded cassava; cooked
Optional: smoked mackerel, grilled prawns
2 cups fresh coconut, brown back peeled & grated
1 cup mixed bell peppers (yellow, red, green, orange), diced
2 - 3 spring onions/ scallions, chopped - green & white parts
1 - 2 red & green chilies, sliced/ chopped
Handful herbs - cilantro, mint; chopped
Zest & juice of 1 -2 limes
Salt, to taste
Roasted peanuts and/or toasted sesame seeds
- In a large bowl, combine all the salad ingredients, save for the toppings of peanut, sesame seeds. Toss well
- Check for seasoning - salt, lime and adjust to taste
- Serve with peanut butter sauce (https://food52.com/recipes/80858-5-minute-peanut-butter-sauce) and my pawpaw-tomato-jalapeno chutney (https://food52.com/recipes/77056-pawpaw-tomato-jalapeno-chutney)