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4 Serves
74 Mins
Soak the dried shredded cassava in warm water to soften, then drain thoroughly using a colander.
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NigerianVitamin E
5 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
194 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
574 mg / 1,250 mgPotassium
815 mg / 4,700 mgSodium
595 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
120 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
16 g / 20 gCholesterol
853 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a mortar and pestle, grind the potash with a small amount of water to create a smooth paste, then mix in the palm oil until it forms a yellow emulsion.
Using a chefs knife, chop the onions, tomatoes, and garden eggs into bite-sized pieces.
Combine the softened cassava, fermented oil bean seeds, and chopped vegetables in a large mixing bowl.
Add the prepared palm oil emulsion, salt, and black pepper to the bowl, tossing everything gently until well coated.
Garnish with additional vegetables or dried fish if desired and serve immediately.
6
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Lebanese