The temperature has been steadily falling. That only means one thing: get a bae and spend the rest of the cold season in a permanent cuddle until sunny September it means we now have a chance to enjoy and savor all the beautiful indulgent, warming foods we can get our hands on. Make those soups, snuggle up to a plate of chicken biryani, let that matumbo na ugali really warm you up!!! Food is comfort and to that, we shall be adding another gorgeous recipe to the mix and that is my muhogo wa nazi.
Growing up, I never used to like muhogo (cassava) but lets thank the gods that with adulthood, I came to love and appreciate the beauty and versatility of this gorgeous, sustainable, complex-carbohydrate root vegetable. We made this delicious spicy muhogo back in 2016, and today let us introduce a creamy, silky one which is bound to become your favorite!
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PREP TIME: 5 MIN COOK TIME: 15MIN SERVES: 2
Ingredients
2 cups of coconut milk
1/4 cup of beef stock
2 cups of chopped cassava
1 red onion, finely chopped
1/2 yellow hoho
1/2 a lime juiced
1 teaspoon of ginger
Method
Begin by boiling the muhogo in your beef stock and coconut milk until halfway cooked. We need it to remain half way cooked because it will finish cooking a little later. Usually, the “half-boiling” happens with just coconut milk, but I love using beef stock to as it adds some boisterousness and fullness to this which I love. Veg stock would be fine too and to my fellow Kenyans, the bone broth sold in most kiosk butcheries would be a perfect substitiute for beef stock.
Once the muhogo (cassava) is halfway cooked, The liquid will have significantly reduced but not completely dried up as my Youtube video shows at 1.48.
Next, to that same pot, add the red onion, yellow hoho (bell pepper), ginger and lime. Green hoho is fine too, but yellow and red variety are preferred because of their mild sweetness. Traditionally only onion and hoho are used, but I love the warmth & zing that ginger and lime respectively introduce. If we can add more and make it better, why not boo?
Add the remaining coconut milk and let this cook for another 5 minutes (or less depending on how big or small you chopped your muhogo) until the muhogo is totally soft and both the peppers and onions cooked through.
And with that, we are done! That was easy, right? Such simple flavors but those that go so so so well together!
You can enjoy this just on its own, or with some tea, but I love accompanying some protein with it. Some fish would be perfect for this, so is kuku kienyeji or some chicken curry too. Today I served my muhogo wa kupaka with my golden fried chicken which we made in 2015, and it still rocks today!
Swap your ugali for some muhogo and give potatoes a break and indulge in this equally beautiful starch. Make sure you make this creamy muhogo wa kupaka a part of your plan especially now that the temperatures are plummeting in Kenya. This is comfort in a bowl and a beautiful complex herb that your body will love!
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Happy Wednesday my lovies!
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
That’s so funny! I LOVED cassava as a kid and still do! I was so happy to stumble on this recipe so I can try it a new way.
I’ve never worked with cassava. Looks delicious
Thank you for an introduction to this dish! I’ve used your method for cooking and it always comes out so flavorful!
Youre most welcome!
YUM! This is so creamy and flavorful! Thanks for the recipe.
I’m looking to try different dishes and this was perfect!The flavors did not disappoint and I had fun learning to cook with cassava. Will definitely try this recipe again!
Awesome! Ill def make more cassava recipes in the coming days!
I’m always looking for plant-based dishes to add to our weekly dinners. This was such a great choice!
This is indeed perfect for weeknights!
Loved cassava prepared this way with the kick from the ginger, tangy flavor of the lime and creamy coconut.
It is a lovely synergy of flavor!
I’ve long been curious about cassava and this recipe was the PERFECT introduction! Officially obsessed!! Thank you.
I loveeee cassava! This was my first time making muhogo wa nazi and I loved it! Such a great recipe!
I always love reading your post to learn about food in different cultures!! Yum!
Truth be told, I usually prefer cassava when used in desserts that in savory recipes, but thanks for introducing me to this new way of making cassava. Loved it in the creamy coconut milk.
It’s currently getting hotter on my side of the world but I couldn’t resist trying this dish. It’s yummy and I will be making it again!
This recipe is why I love trying new foods! Absolutely delicious and I am adding it to my meal rotations!
I love eating cassava. I am glad I stumbled upon this recipe. I will be making it. so simpe and yet so flovorful.
This meals looks so filling and fresh! I’ve never eaten cassava before and look forward to trying it out!
You will live it!
Love trying new foods from different cultures! Thank you for introducing me to this delicious dish!
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