Sri Lankan Steamed Cassava (Kappa) Recipe

 

Ingredients:

• Cassava (Kappa) - 500g, peeled and cut into chunks
• Salt - to taste
• Water - enough to boil the cassava

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Instructions:

Step 1: Prepare the Cassava

1. Peel the cassava and cut it into chunks of medium size.
2. Wash the cassava well under cold water to remove any dirt.

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Step 2: Steam the Cassava

1. In a large pot, add enough water to cover the cassava pieces.
2. Add a pinch of salt to the water.
3. Bring the water to a boil and then reduce to a simmer. Let the cassava cook for about 15–20 minutes or until tender.
4. Check the cassava by poking a fork into the pieces; it should easily slide through when the cassava is fully cooked.

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Step 3: Drain and Serve

1. Once cooked, drain the water from the cassava.
2. You can serve it as-is, or you can mash the cassava slightly for a smoother texture.
3. For extra flavor, drizzle with a little coconut oil or add a pinch of salt.

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Serve with:

• Lunu Sambol (spicy onion sambol)
• Pol Sambol (coconut sambol)
• Chili Paste

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Tips:

• Texture: If you prefer a richer taste, you can drizzle some melted ghee or coconut oil over the steamed cassava.
• Flavor Variation: Some people like adding a bit of turmeric or curry leaves to the water for extra flavor during the steaming process.

Enjoy your simple, healthy, and comforting Sri Lankan steamed cassava! 🥔🌿✨