Happy new month guys! For quite some time now, I have been trying to recreate a chips masala dish that we ate at some restaurant last year. The perfect blend of spices exploding in the mouth was just amazing. So through the process of my experiment, I came up with this one-pot cassava sauté. It is a wonderful combination of flavors (1:1 of beef and chicken masala spice) finished off with three eggs and an avocado. Now that is what I call a filling healthy breakfast. Also you can choose to call this a deconstructed katogo…sort of. So let’s get cooking.
What you will need
3 C. Cassava, peeled washed and cubed
1 large tomato, diced
1 Red onion, diced
1 Large green pepper, diced
1 Garlic clove, finely chopped
1 Tsp. Chicken masala spice
1 Tsp. Beef masala spice
1/2 Tsp. Ground piri piri (hot pepper)
1/2 C Water/stock (chicken stock, beef stock, vegetable stock)
1/2 Avocado, sliced
Thinly cube the cassava so that it cooks through.
I cooked this on a charcoal stove outside which makes this an ideal dish for an outdoor weekend brunch.
Place an pan/ grill/ frying pan on fire. Add the oil. Add the cassava. Let the cassava slowly fry in the oil till golden brown and crispy. Add the garlic and mix well. Next add the tomatoes, onions and keep stirring. Add a spoon of water/ stock occasionally to keep the cassava from burning at the bottom. Add the green pepper, masala spice, piri piri and salt and mix well. Check to see if the cassava is fully cooked through. Make three holes in the cassava and crack the eggs in. Cover pan and let the eggs cook for about 5 minutes ( or more if you don’t fancy runny eggs). Remove from fire. Garnish with parsley and a sliced avocado. Serve hot.