60 delicious cassava recipes from around the world
A staple Nigerian 'swallow' made from fermented cassava, resulting in a smooth, stretchy dough with a characteristic mild sourness. It's designed to be eaten with hearty soups.
Fofo com Carne Seca is a hearty and traditional Angolan dish featuring a dense, cassava-based porridge (fofo) served with flavorful dried beef (carne seca). It's a staple that embodies the rustic and satisfying nature of Angolan cuisine.
A comforting and flavorful dish of firm white fish simmered in a creamy coconut milk sauce with tender pieces of cassava (mandioca). This dish highlights the coastal influences of Mozambican cuisine, balancing the richness of coconut milk with the subtle sweetness of cassava and the delicate flavor of fish.
Kalo, also known as millet bread, is a staple carbohydrate in Uganda, particularly in the northern and eastern regions. It's a dense, slightly chewy bread made primarily from millet flour, often mixed with cassava flour for texture. Kalo is traditionally served with stews and sauces, acting as a scoop to enjoy the flavorful accompaniments.
Pira Caldo is a traditional and hearty Paraguayan fish soup, a staple in the country's cuisine. It features tender fish fillets, starchy cassava (mandioca), and a rich, aromatic broth infused with vegetables like onions, tomatoes, and bell peppers.
A hearty and flavorful Ghanaian dish featuring konkonte (a dense cassava dough) served with a rich and savory garden egg stew, often made with smoked fish and spices.
A sweet and dense cake made from grated cassava, coconut milk, and sugar, often topped with a rich condensed milk glaze. It's a popular dessert in Fiji, showcasing the tropical flavors of the islands.
Eba is a staple Nigerian dish made from fermented cassava flakes (garri) cooked into a stiff dough. It's a 'swallow' food, meaning it's typically eaten by hand, rolled into a ball, and dipped into various rich Nigerian soups like Egusi, Ogbono, or Efo Riro.
A flavorful fish stew cooked with cassava (mandioca) and enriched with creamy coconut milk, offering a taste of coastal Angolan cuisine.
A hearty and flavorful stew combining tender pieces of cassava with protein-rich beans, simmered in a rich tomato and onion base. This dish is a staple in Ugandan cuisine, offering a nutritious and satisfying meal.
A hearty and comforting Paraguayan stew featuring tender chunks of beef slow-cooked with cassava (mandioca), onions, bell peppers, and carrots in a rich, savory broth seasoned with traditional herbs. The cassava breaks down, naturally thickening the stew to a creamy consistency.
A comforting and hearty stew featuring tender chicken pieces simmered with starchy cassava in a savory broth, infused with aromatic Fijian spices. This dish is a staple in Fijian homes, perfect for a filling meal.
Kokonte is a staple food in Ghana made from dried cassava flour, offering a dense, starchy base. It is traditionally served with a flavorful okro stew, which can be prepared with various meats or fish. This combination provides a hearty and satisfying meal, showcasing the versatility of Ghanaian cuisine.
A rich and creamy Bahian classic, Bobó de Camarão features tender shrimp enveloped in a velvety cassava purée, infused with the distinctive flavor of dendê oil and coconut milk. This complete version includes traditional accompaniments.
Getuk is a traditional Indonesian sweet snack made from mashed cassava, sweetened with sugar, and coated in grated coconut. It's a simple yet delicious treat, often enjoyed as a dessert or snack.
A delightful fusion dessert, Mbeyu Tres Leches combines the chewy, slightly sweet Mbeyu (a traditional Paraguayan starch cake) with the rich, creamy indulgence of a Tres Leches cake. It offers a unique textural and flavor experience.
Bojo is a beloved, naturally gluten-free Surinamese cake made from grated cassava and coconut, offering a dense, sticky texture with a hint of rum and spices. It's a popular dessert for celebrations.
A simple and traditional Fijian dessert made from cassava flour, sugar, and water, steamed in palm or banana leaves, offering a sweet and slightly chewy texture.
A dense, sweet, and comforting baked dessert made from grated cassava, coconut, and warm spices. Cassava Pone is a traditional Caribbean treat that is rich in flavor and texture, often enjoyed during holidays and special occasions.
A smooth, stretchy, and translucent cassava starch swallow, a beloved specialty from the Niger Delta region, traditionally served with rich soups like Banga or White Soup.
Crispy fried cassava (teloh) served with a rich and creamy peanut sauce, a popular snack and side dish in Surinamese cuisine, reflecting its Javanese roots.
A savory and satisfying dish made from mashed boiled yuca (cassava), fried pork cracklings (chicharrón), garlic, and olive oil, often served as a side or main course.
A dense, moist, and flavorful sweet cake made from grated cassava, coconut, and a blend of warm spices, often enjoyed as a dessert or snack.
A hearty and flavorful beef curry cooked with cassava (mandioca) and a rich blend of spices, reflecting Portuguese and Indian influences in Mozambican cuisine.
