Mashed Cassava with Coconut and Green Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy mashed cassava dish enriched with coconut milk and a hint of green chili, a beloved Tanzanian accompaniment to savory meals. This african-inspired vegetarian ready in about 45 minutes pairs grams cassava root, peeled and chopped, coconut milk, small green chili, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 African cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 600 grams peeled and chopped cassava root in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 25-30 minutes until cassava is very tender when pierced with a fork.
  2. Step 2: Drain the cassava, reserving 1/4 cup cooking water.
  3. Step 3: In a small saucepan, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves and 1 finely chopped small green chili, sautéing for 1-2 minutes until fragrant.
  4. Step 4: Mash the cooked cassava with the garlic-chili butter, stirring in 250 ml coconut milk and 1 tsp salt. Add reserved cooking water as needed to achieve a smooth, creamy consistency.
  5. Step 5: Serve warm as a side dish to curries or grilled meats.

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Frequently asked questions

How long does Mashed Cassava with Coconut and Green Chili take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mashed Cassava with Coconut and Green Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Mashed Cassava with Coconut and Green Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mashed Cassava with Coconut and Green Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mashed Cassava with Coconut and Green Chili?

African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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