This is a meal on its own, tangy and if you like spicy you can add more chili powder if you want.
250 grams cassava/muhogo/tapioca (all these different names for one root!) cut into 1 inch pieces
250 grams veal cut into small pieces
2 teaspoons salt
1 tomato chopped
2 teaspoons ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 lemon juice
200 grams light coconut milk
1/2 cup thick coconut milk
Method-
In a pot add 5 cups water and add the cassava pieces along with 1 teaspoon salt, till it is soft.
While the cassava is boiling , boil the meat with salt, ginger-garlic paste, tomato, chili powder and turmeric till it is tender.
Add the cooked meat into the cassava and give it a good stir. Check salt and add if needed. Add the light coconut milk , stir and cook on low-medium heat, cover leaving about 1/3 of the surface open to avoid spilling.
After every while keep stirring to avoid it sticking at the bottom of the pot. Add lemon juice , stir and add the thick cocnut milk. Continue cooking for about 10 minutes on low flame.
Serve hot.
