HOW TO PREPARE CASSAVA CHIPS PERFECTLY (MANIOC, MUGO, YUCA)

INGREDIENTS 

250g of frozen Cassava fries (available in most Asian grocers). 

You can use fresh Cassava by peeling it, soaking it in water for 24hrs and then cut it into your desired shape.

700ml of water

1 levelled teaspoon of Salt

1 levelled teaspoon of Cayenne Pepper or half a teaspoon of red chilli powder 

1 teaspoonful of smoked Paprika. You can be creative with the kind of spices you use. Try Chinese 5 spices mix or a Pimento based mixed spice.

300ml of your preferred oil for frying.

I served the crunchy Cassava chips with my Peri Peri sauce which worked perfectly.

METHOD

Watch how to prepare this amazing Cassava snack below;

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All photos, recipes and videos are by the owner of this blog.

PESHWARI NAAN (COCONUT & ALMOND STUFFED FLAT BREAD) RECIPE

Peshwari Naan is one of my favourite must have side dish with most Indian cuisine. 

This recipe was inspired by a friend of mine, Ayesha, when she described the real Peshwari Naan not being as sweet as those sold at most restaurants (due to the inclusion of Sugar).

I decided to test her recipe to ensure I had the right balance of flavours. I liked the final product as it tasted just right and accompanied my Lamb Sagwala and Chicken Karahi perfectly. 

Watch how to prepare Chicken Karahi below, which accompanies the Peshwari Naan perfectly.

TIP

If you’re using Coconut flour it’s best to include Virgin Coconut oil for that added Coconut flavour.

INGREDIENTS 

BREAD

1.5 teaspoonful of Salt 

330g of Bread flour 

7g of Yeast

1 tablespoonful of Sugar

2 tablespoonful of natural Yoghurt 

30ml of Olive oil

75ml of lukewarm water

30g of flour for dusting 

FILLING 

100g of Coconut flour or desiccated Coconut 

100g of your preferred soaked Raisins

150g Almond flour

1 tablespoonful of Coconut oil

METHOD 

Watch how to  prepare your own authentic Peshwari Naan and enjoy it with your Chicken Karahi below;

Don't forget to subscribe, share and like the video. 
All photos, videos and recipes are by the owner of this blog.