Posts Tagged Cassava

Cassava Chips with pea besan coating

Ingredients:

  1. Boiled Cassava
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste. 
  2. Cut Boiled Cassava in chips like shape.
  3. Dip the sliced Cassava  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Cassava untill golden brown on medium heat.
  5. Serve with chutney and tea
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Vakalolo Bakalolo (Fiji Indian method)

Mandrai is a Fijian Food. The recipe below is mandrai recipe, but the Fiji Indians call it Bakalolo. Mandrai is a Fijian word meaning bread.

Ingredients for cooking Vakalolo:

  1. Freshly scrapped 1 cup Coconut
  2. Elachi 1/2 tsp (optional)
  3. Sugar 1 cup
  4. Grated Cassava 3 cups

 

Method  for steaming Vakalolo

  1. Mix all ingredients together.
  2. Wrap in foil or banana leaves. The size of each wrapped vakalolo should be approximately 1 to 2 inches thick and 3 to 5 inches long rectangular shape.
  3. Steam this till cooked.

Note:

The original Mandrai recipe did not contain elachi. But when the Indians cook it, they tend to add elachi.

Cassava is also called Tavioka or Tapioca.

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Lovo

Ingredients:

  1. Chicken
  2. Salt
  3. Ginger
  4. Garlic
  5. Soy sauce
  6. Onion
  7. Foil to wrap
  8. Honey (optional)

Method:

  1. Defrost the chicken.
  2. Wash the whole chicken.
  3. Marinate the chicken in sauce, ginger, garlic, onion,honey for about 1 to 2 hours.
  4. While the chicken is marinating, dig a pit and put some hard large stones in the pit.
  5. Put some wood in the pit also and light a fire to heat the stones.
  6. Wrap the marinated chicken in foils.
  7. When the stones are hot enough, take out all the pieces of wood and put the foil wrapped chicken
    on the hot stones
  8. Cover this up nicely so that heat doesn’t escape.
  9. Cook this for about 1/1/2 hour to 2 hours depending on the hotness of the stones.
  10. When its cooked, take the chicken out of the pit and serve with dalo, cassava or kumala and tomato sauce.

Note:

This is a very special Fijian dish.

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How to make Fausius (Samoan Recipe)

Ingredients:

  1. 6 Cassava
  2. 1 Cup Coconut Cream
  3. 3 Cup Sugar
  4. 4 Cup Flour
  5. 2 Cup Water
  6. Foil or Banana leaves

Method:

  1. Peel the cassava, wash it and grate it.
  2. Mix it with flour. Add water and make a dough.
  3. Take a handful of it and make it flat on your hands and wrap it in a foil.
  4. Bake it for about half an hour in 240 degrees to 250 degrees oven or put it in the lovo.
  5. when it is cooked, take out the foil/banana leaves and cut it in small cubes of about 1 cm to 2 cm.
  6. Put sugar and coconut cream in a pot and boil it. Boil till sugar is belted and bubbles are formed (keep stirring continuously).
  7. Pour the coconut cream mixture into the roasted cassava and stir well.
  8. Serve hot.

Recipe by: Upu (Kokita)

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