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.

Yum.

The Verdicthing? Think of it as a tropical broth with spice, where the cassava adds some bite and the peanuts, crunch.

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I’ll be repeating this often.

Tapioca & Coconut Broth
Serves 2
Tropical broth with warmth, spice and crunch
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
431 calories
16 g
0 g
42 g
7 g
31 g
234 g
194 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
234g
Servings
2
Amount Per Serving
Calories 431
Calories from Fat 351
% Daily Value *
Total Fat 42g
64%
Saturated Fat 31g
156%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 194mg
8%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
13%
Sugars 4g
Protein 7g
Vitamin A
7%
Vitamin C
78%
Calcium
5%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 small onion, chopped
  2. 1 teaspoon ginger & garlic paste
  3. 1 - 2 tablespoons coconut oil
  4. 1 cup coconut milk - homemade or store-bought
  5. Chili pepper, to taste
  6. Salt
  7. Dash of fish sauce/ lime juice
  8. Tapioca 'chips'
To serve
  1. Scent or coriander leaves, chopped
  2. Crushed, toasted peanuts
  3. Lime slices/ wedges
Instructions
  1. Sauté the aromatics - chopped onions , ginger, garlic, with a pinch of salt
  2. To this, add some coconut milk - homemade or store-bought and a bit of water to thin, according to your taste
  3. Season with salt, chili pepper and a dash of fish sauce/ lime juice
  4. Let simmer for 10 - 15 minutes, then add tapioca
  5. Allow cook for an additional 5 - 8 minutes, till the chips are warmed through
  6. Remove from heat and serve with a sprinkling of scent, coriander, and/or mint leaves
  7. Finish with roasted peanuts
  8. Enjoy
Notes
  1. Make the broth how you like. It would be great with prawns and fish, particularly catfish
beta
calories
431
fat
42g
protein
7g
carbs
16g
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Kitchen Butterfly http://www.kitchenbutterfly.com/
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