Re-imagining Nigerian Cuisine: Tapioca & Coconut Soup
With my huge batch of cooked cassava chips, I wondered what else I could do.
I considered making Aipim, a traditional Brazilian cake – dense, moist and apparently delicious. We, afterall share histories of food and more with them. However, I wasn’t sure my cassava was of the right texture, as it was in chunky chips as opposed to grated and so I decided to venture down a different path.
That of a quick broth, flavoured with coconut and herbs, in which the chips got poached and then finished with a squirt of lime juice and crushed, roasted groundnuts.
The Verdicthing? Think of it as a tropical broth with spice, where the cassava adds some bite and the peanuts, crunch.
I’ll be repeating this often.
- 1 small onion, chopped
- 1 teaspoon ginger & garlic paste
- 1 - 2 tablespoons coconut oil
- 1 cup coconut milk - homemade or store-bought
- Chili pepper, to taste
- Dash of fish sauce/ lime juice
- Tapioca 'chips'
- Scent or coriander leaves, chopped
- Crushed, toasted peanuts
- Lime slices/ wedges
- Sauté the aromatics - chopped onions , ginger, garlic, with a pinch of salt
- To this, add some coconut milk - homemade or store-bought and a bit of water to thin, according to your taste
- Season with salt, chili pepper and a dash of fish sauce/ lime juice
- Let simmer for 10 - 15 minutes, then add tapioca
- Allow cook for an additional 5 - 8 minutes, till the chips are warmed through
- Remove from heat and serve with a sprinkling of scent, coriander, and/or mint leaves
- Finish with roasted peanuts
- Make the broth how you like. It would be great with prawns and fish, particularly catfish