John and Jeremiah’s Cassava Salad

Team Samoa

INGREDIENTS

1.5 kg kumala (sweet potato)
2 cups beans, assortment or green and yellow
½ inch ginger, crushed
½ inch turmeric, crushed
1 whole brown coconut flesh
1 cup coconut cream
1 small bunch watercress, chopped
1.5kg cassava root
Sea salt
½ cup Honey
3 tbsp Virgin Coconut oil

METHOD

  1. Peel and wash cassava and kumala
  2. Boil cassava and kumala for 30 minutes
  3. Remove from pot and set aside
  4. Take tips off beans and cut in half
  5. Blanch beans for 3 minutes
  6. Fry kumala and cassava in coconut oil to get a golden-brown colour
  7. Cut fried kumala and cassava into cubes for presentation
  8. Break coconut flesh into large chunks
  9. Fry coconut flesh until it gets a nice smoky flavour
  10. Remove from heat and dress with a little coconut oil
  11. Roughly chop watercress stems and toss with smoky coconut
  12. Cut fried coconut flesh into small pieces
  13. In a bowl combine cassava, kumala, beans and chopped herbs
  14. Toss together gently
  15. For the dressing - combine grated coconut cream, turmeric, ginger, watercress and honey
  16. Blend using a stick blender
  17. If dressing is too thick, add a little water until it becomes smooth
  18. Taste dressing – if it needs to be sweeter, add honey to your taste
  19. Add salt and pepper to taste
  20. To plate the salad, pour some of the dressing and smear across middle of the plate
  21. Place salad across the middle of the plate on top of the dressing
  22. Garnish with the smoky coconut
 

Team Samoa Recipes John and Jerey

Tried this recipe at home? Let us know what you think!

* Please fill out all required fields

Submit

Search

Added to basket

CheckoutContinue shopping