Cassava Boats with mango salad
Directions
- 1Cut the cassava into 4 equal pieces. Peel them and then cut each piece lengthwise into quarters.
- 2Place the cassava pieces on aluminum foil. Add small chunks of butter and sprinkle with the spices. Fold the foil over to seal everything into a packet.
- 3Bake in the oven for about 40 minutes, until soft.
- 4Meanwhile, prepare the salad by chopping all ingredients as finely as possible. Add them to a large bowl with olive oil, the juice of one lemon, and your spices. Mix well.
- 5Once the cassava is soft, cover a lemon squeezer with plastic wrap (or a small bag). Place one piece of cassava inside and press it gently to form a small bowl shape.
- 6Repeat with the remaining cassava pieces, then fill each cassava boat with the fresh salad.
Ingredients
- 1 large cassava
- 3 tbsp butter
- Maggi or vegetable stock powder
- chili
- salt
- rosemary
- 1 mango
- 1 kiwi
- 1 red onion
- 1 avocado
- 10 small tomatoes
- 1 lemon
- 2 cm ginger peeled
- 3 tbsp olive oil
- Chili
- salt
- fresh herbs
Equipment
aluminum foilovenlarge bowllemon squeezerplastic wrap
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