Comoros, Hanane Sohun, Mhogo mwitsi wa nazi na gnama (coconut milk beef cassava)
Hanane Sohun – Hanane Saife, her maiden name – is mother of three kids.
She loves Comorian gastronomy, and even being far from her country she cannot do without it. It reminds her of her childhood.
Cooking is her passion and also her profession.
Comorian gastronomy is delicious and very rich in flavour. To make it known to the whole world is her dream.
Hanane Sohun’s favourite recipe is of course mhogo wa nazi.
Comoros: La Cheffe Hanane Saïf Sohun nous parle de la Gastronomie Comorienne avec Franck Olivier Kra
COMOROS GASTRONOMY MUSTS
Cinnamon
Pepper
Tumeric
Ginger
Cumin
Mhogo mwitsi wa nazi na gnama (coconut milk beef cassava)
Cassava with coconut is a very popular dish in the Comoros. It is prepared with dry cassava. The chef shares with you the fresh cassava recipe which is so delicious.
INGREDIENTS
- 1 kg of cassava
- 500 g of meat (beef)
- 400 ml coconut milk
- Salt
STEP BY STEP
- Cut the meat into medium sized chunks.
- Wash the meat and cook it, add a bit of salt and 3 cups of water.
- Once the meat is cooked, set it aside. Peel the cassava and remove the middle thread.
- Cut the cassava into small sticks, then cut each stick into several small pieces (2 to 3 cm thick) and wash the cassava.
- Place a first layer of cassava at the bottom of a pan, add the meat and finish with a layer of cassava.
- Add 2 cups of water, cover and cook until the cassava are well cooked and tender.
- Stir in the coconut milk, add salt, and simmer for 5 minutes before serving.