Cassava Coconut Hachis Parmentier by @niangcook

45 min
Medium

4 servings

🌿

1 kg

Cassava

🥥

150 ml

Coconut Milk

🧅

150 g

Onion

🥩

200 g

Minced Meat

🌶️

1

Chili Pepper

🟡

1 g

Turmeric

🧂

6 g

Salt

⚫

0.5 g

Pepper

🌰

1 g

Cumin

🌰

0.5 g

Nutmeg

🧀

100 g

Cheese

🧄

1 clove

Garlic

🫒

15 ml

Olive Oil

Preparation Steps

  1. Step 1/16

    Preheat the oven to 190°C (375°F).

  2. Step 2/16

    Peel the cassava and cut it into large chunks.

    cassava
    🥔vegetable peeler
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Place the cassava in a large pot and cover it with cold salted water.

    cassava
    salt
    🍲large pot

  4. Step 4/16

    Boil the cassava for about 20 minutes until it splits and is very tender.

    cassava
    🍲large pot

  5. Step 5/16

    Drain the cooked cassava and remove its tough fibrous center.

    cassava
    🥣colander
    🔪chef's knife

  6. Step 6/16

    Finely chop the onion, chili pepper, and garlic.

    onion
    chili pepper
    garlic
    🔪chef's knife
    🪵cutting board

  7. Step 7/16

    Heat the olive oil in a frying pan and sauté the onion, chili pepper, and garlic for 3 minutes.

    olive oil
    onion
    chili pepper
    garlic
    🍳frying pan
    🥄wooden spoon

  8. Step 8/16

    Add the ground meat and break it up with a wooden spoon.

    ground meat
    🍳frying pan
    🥄wooden spoon

  9. Step 9/16

    Season the meat with turmeric, cumin, black pepper, and some salt.

    ground turmeric
    ground cumin
    black pepper
    salt
    🍳frying pan
    🥄wooden spoon

  10. Step 10/16

    Cook the seasoned ground meat for 5 to 7 minutes until browned and cooked through.

    ground meat
    🍳frying pan
    🥄wooden spoon

  11. Step 11/16

    Mash the drained cassava with the coconut milk until mostly smooth.

    cassava
    coconut milk
    🥔potato masher
    🍲large pot

  12. Step 12/16

    Stir the ground nutmeg and the remaining ground cumin into the cassava mash.

    ground nutmeg
    ground cumin
    cassava
    🥔potato masher
    🍲large pot

  13. Step 13/16

    Spread the cooked ground meat evenly in the ovenproof baking dish.

    ground meat
    🥘ovenproof baking dish
    🥄wooden spoon

  14. Step 14/16

    Spoon the coconut cassava mash over the meat and smooth the surface.

    cassava
    coconut milk
    🥘ovenproof baking dish
    🥄wooden spoon

  15. Step 15/16

    Grate the mozzarella cheese and scatter it over the cassava topping.

    mozzarella cheese
    🧀grater
    🥘ovenproof baking dish

  16. Step 16/16

    Bake for 20 to 25 minutes until the cheese is melted and the top is golden.

    mozzarella cheese
    cassava
    🥘ovenproof baking dish

Composition

Ingredients

Types

Vegetables, Plant-based milk, Seasonings, Oils

Ingredients

Cassava, Coconut milk, Onion, Minced meat, Chili pepper, Turmeric, Salt, Pepper, Cumin, Nutmeg, Cheese, Garlic, Olive oil

Allergens

Coconut

Dietetics

Dietary regimen

Gluten-free, Low added sugar

Calories

515 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 64g, Fat: 21g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 3.2mg, Potassium: 830mg, Sodium: 720mg

Vitamins

Vitamin C: 32mg, Vitamin B12: 1.1µg, Vitamin B6: 0.45mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, large pot, colander, frying pan, wooden spoon, potato masher, ovenproof baking dish, grater

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Casserole, Baked dish

Occasions

Lunch, Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French, Caribbean, African-inspired

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Tender, Juicy, Cheesy, Golden

Flavors

Savory, Coconutty, Spicy, Earthy, Warmly spiced, Rich, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container at 4°C or below,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)