Watersoaked Cassava Salad
Description
This salad is inspired by something that was not even perceived as a salad, that used to be made by some students of King's college, Budo (Uganda). It basically consisted of steamed cassava mixed with sardines or mackerels, the ingredients most readily available, then. In this case, we shall "raise standards" a bit by including some other things.
Summary
| Yield | |
|---|---|
| Source | admin |
| Prep time | 15 minutes |
| Cooking time | |
| Total time | 15 minutes |
Ingredients
Instructions
- Cut the cassava into small cubes
- chop the tomatoes, paprika, cucumber and onion
- add the fish with its oil to the cassava and mix
- add the vegetables
- then the salt and pepper
- add oil & the water & carefully mix, without overdoing it.
- That is all. Serve fresh.
Notes
This is a good way of making use of left over cassava from the previous previous meal, turning into a very nutritious quick-to-make salad.
You can vary the taste by adding some 2 - 3 spoonfuls of mayonnaise.
This salad is a bit "heavy" and is sufficient for a complete "cold" meal for one person or is enough for 2 portions.
*"Watersoaked" was King's College, Budo [ http://www.kcbudo.sc.ug/ ] jargon for steamed cassava.
Some people prefer tuna to sardines for salads ...
Please share your experience, how you probably made this salad taste better or even your own recipes. ;)
In places where cassava does not naturally grow such as in parts of Europe, you can probably get it in shops selling African or Asian food items.
Read more about cassava here: http://en.wikipedia.org/wiki/Cassava
Meanwhile, the other day, this headline in the New Vision Newspaper caught my eye: Man-like cassava tuber causes panic in Arua
I hope you also do not panic ... ;) when you see what was causing the panic. ;)
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