Recipe courtesy of Ozoz Sokoh popularly known as the ‘Kitchen Butterfly’ is an Exploration geologist who loves loves food, writing and photography in equal part. She considers herself a ‘Traveller by lens and plate’.
The Cassava and Coconut Salad is a clean, fresh salad re-imagined from popular Nigerian street food. Freshened with herbs, chilies, seeds and nuts.
If you can’t find cassava, you can substitute with unripe/ green papaya (pawpaw) or mango. They both work well.
4 cups tapioca/ shredded cassava
2 cups coconut, fresh & grated
2 – 3 spring onions, chopped – green & white parts
1 – 2 red & green chilies, sliced/ chopped
Handful herbs – scent leaves, cilantro, mint; chopped
Zest & juice of 1 -2 limes
2 – 3 tablespoons toasted sesame seeds
Salt, to taste
Toasted, crushed peanuts
Flaked, smoked mackerel
In a large bowl, combine all the salad ingredients, save for the toppings of peanut and mackerel
Check for seasoning – salt, lime and adjust to taste
Serve, topped with peanuts and fish or other toppings
I love it at room temperature but it also works well cold
I think the sesame seeds are essential for the nuttiness they bring to the salad