Daube de Manioc au Lait de Coco (Cassava Stew with Coconut Milk)
Daube de Manioc au Lait de Coco (Cassava Stew with Coconut Milk) is a traditional Seychellois (from the Seychelles) recipe for a classic vegetarian desert of cassava cooked in coconut milk flavoured with vanilla and nutmeg. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Cassava Stew with Coconut Milk (Daube de Manioc au Lait de Coco).
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This is a Seychellois recipe of: Daube de Manioc au Lait de Coco (Cassava Stew with Coconut Milk)" height="275" width="350" title="Cassava Stew with Coconut Milk (Daube de Manioc au Lait de Coco).
Ingredients:
1l fresh coconut milk
1kg sweet cassava tubers
1 vanilla pod
caster sugar
2 tbsp vanilla sugar (optional)
200ml water or milk
pinch of salt
pinch of freshly-grated nutmeg
Method:
Peel the cassava then slice lengthways into even-sized sheets.
Combine the cassava slices in a large pan with the coconut milk (the coconut milk must cover the sweet potatoes; if it does not add a little water or milk). Slit the vanilla pod in half lengthways and add to the pan along with the salt and nutmeg.
Sweeten to taste with caster sugar then bring the mixture to a boil. Reduce to a simmer, cover and cook gently for about 40 minutes, or until the sweet potatoes are tender enough that they can easily be pierce with the point of a knife.
This dish can be served warm or cold. If you like a more porridge-like consistency, simmer for about 80 minutes and mash the cassava slices with a fork.
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