Charred Coconut Cassava Cakes with Berbere Tamarind Glaze

Introduction

Habari! Today, I’m bringing the warmth of the Mombasa sun to your kitchen. This snack celebrates the humble cassava, transformed by the sizzle of a hot tava and the deep, complex heat of Ethiopian berbere. It is a bite of the coast and the highlands all in one, perfectly capturing the Indian Ocean breeze and the red soil of our home.

Ingredients

• 2 cups grated fresh cassava (muhogo), moisture squeezed out
• 1/2 cup thick coconut milk, pressed fresh
• 1 tablespoon berbere spice blend
• 1 teaspoon toasted cumin seeds
• 2 green pilipili chiles, finely minced
• 2 tablespoons tamarind paste
• 1 tablespoon coconut sugar or maple syrup
• 1/2 cup roasted groundnuts, crushed for topping
• Fresh coriander and lime wedges for garnish
• Sea salt to taste
• Coconut oil for searing

Instructions

1. In a large bowl, combine the grated cassava with the coconut milk, minced chiles, cumin seeds, and a pinch of salt. Mix until a thick, moldable dough forms.
2. Shape the mixture into small, flat round cakes, approximately 2 inches in diameter.
3. In a small bowl, whisk together the tamarind paste, berbere spice, and coconut sugar to create a thick glaze.
4. Heat a tava or heavy cast-iron skillet over medium-high heat and lightly coat with coconut oil.
5. Place the cassava cakes on the skillet and sear for 4 to 5 minutes per side until a golden-brown, crispy crust develops.
6. Brush the top of each cake generously with the berbere tamarind glaze and cook for one additional minute to allow it to caramelize.
7. Remove from the heat and immediately sprinkle with crushed groundnuts and fresh coriander.

Serve these while the warmth of the pan still lingers. A squeeze of lime and a handful of fresh kachumbari on the side is all you need to transport yourself to the shores of Mombasa. Karibuni!

Nia