Entree: Papua New Guinea – Southern Culinary Region – Cassava and Coconut (Cassava simmered and served in creamy coconut milk, a simple starchy main)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 lb (900 g) cassava (yucca), peeled, fibrous core removed, cut into 2-inch (5 cm) pieces
- 2 cups (480 ml) coconut milk (canned or fresh)
- 1 cup (240 ml) water
- 1 small yellow onion, about 3 oz (85 g), finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- 1/2 cup (50 g) fresh shredded coconut or desiccated coconut for garnish (optional)
- 2 tbsp (10 g) chopped scallions or fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of water to a boil, add the cassava pieces and simmer until very tender when pierced with a knife, about 15–20 minutes; drain and set aside. While cassava cooks, heat the oil in a skillet over medium heat and sauté the onion until translucent, about 4 minutes, then add the garlic and cook 30 seconds.
2. Add the coconut milk and 1 cup (240 ml) water to the skillet with the onion and garlic, stir in salt and pepper and bring to a gentle simmer. Add the cooked cassava, simmer 8–10 minutes so the cassava absorbs the coconut flavor and the sauce thickens slightly; mash a few pieces lightly for a creamier texture if desired. Finish with lime juice if using, garnish with shredded coconut and scallions, and serve hot.