Berbere-Marinated Cassava and King Oyster Skewers

Introduction

Karibu! Welcome to my kitchen where the scent of the Indian Ocean meets the warmth of the jiko. Today, we are exploring the art of the marinade, a technique that has traveled the spice routes for centuries. I have taken the humble cassava and meaty king oyster mushrooms and bathed them in a vibrant fusion of Ethiopian berbere and coastal coconut cream. This dish is a bridge between the highlands and the sea, charred until the edges sing with smoke and spice. It is a celebration of our red soil and the deep blue horizon.

Ingredients

• 2 large cassava roots, peeled, woody core removed, and cubed
• 4 large king oyster mushrooms, cut into 1-inch thick rounds
• 1 cup thick coconut cream, freshly pressed
• 2 tablespoons berbere spice blend
• 1 teaspoon ground cardamom
• 3 cloves garlic, minced
• 1 inch fresh ginger, finely grated
• 2 tablespoons tamarind concentrate
• 1 tablespoon coconut sugar
• 2 fresh pilipili chiles, finely minced
• 1/2 cup roasted groundnuts, roughly crushed
• Fresh coriander leaves for garnish
• 2 limes, cut into wedges
• 1/2 teaspoon sea salt

Instructions

1. Place the cassava cubes in a pot of salted water and boil until tender but still firm to the bite, about 15-20 minutes. Drain and allow to steam dry.
2. In a large clay bowl, whisk together the coconut cream, berbere spice, cardamom, garlic, ginger, and a pinch of salt to create a thick, fragrant marinade.
3. Add the parboiled cassava and the sliced king oyster mushrooms to the bowl. Toss gently to ensure every piece is thickly coated. Cover and let marinate for at least 2 hours, or overnight in the cool shade.
4. Thread the cassava and mushrooms onto soaked bamboo skewers, alternating between the two for a mix of textures.
5. Fire up your jiko or grill to a medium-high heat. Place the skewers on the grate and grill for 4-5 minutes per side until the edges are beautifully charred and the marinade has formed a crust.
6. While the skewers grill, whisk the tamarind concentrate with the coconut sugar and minced pilipili chiles in a small bowl until smooth.
7. During the last minute of cooking, brush the tamarind mixture generously over the skewers to glaze them.
8. Remove from the heat and immediately sprinkle with the crushed groundnuts and fresh coriander.
9. Serve warm with extra lime wedges to brighten the deep spices.

As the sun sets over the creek, there is nothing better than sharing these skewers with friends. The tamarind glaze brings that essential coastal tang, while the groundnuts add a crunch that reminds me of the street snacks in Mombasa. I hope this dish brings a bit of the Swahili breeze to your table. Heri ya kula - happy eating!

Nia