Manioc (cassava) and plantain
from: Jeff Bryan
- Texas, USA
The staple starches of central Africa, a great change from potatoes.
Cut the manioc root into large (10 cm long) chunks, then peel, making
sure to remove the inner skin (just under the thick brown outer skin).
- 1 kg manioc (cassava) tubers, available in most grocery stores.
- 1 kg green plantain bananas.
Using a large knife, split the chunks lengthwise into halves, or quarters
for very big pieces.
Cut the plantains into three equal pieces, and peel (this can
be a pain, but use a knife to get the peel off.
Alternately, you can steam the plantain then remove the peel).
Add the manioc and plantain to a large pot in a steamer basket,
or directly on the bottom of the pot.
Add 2 cm of water in the pot, and bring to a medium simmer.
Cover and steam for 40 minutes, remove and pile on a platter.
Goes well with anything that you would normally serve potatoes
or rice with, and is very inexpensive to make.