Boiled tapioca and yam with chilli chutney
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Tapioca and yam boiled with salt and eaten with a fiery chutney of chilli, onion and coconut oil.
Region: Andaman and Nicobar IslandsOccasion: Breakfast or evening mealTime: 40 minServes: 4Vegan
Ingredients
- 500 g tapioca (cassava), peeled and cut in chunks
- 250 g yam or other tuber, peeled and cut in chunks
- 1 tsp turmeric (optional)
- Salt to taste
- For the chutney: 6 dried or fresh red chillies, 4 shallots, 1 tbsp coconut oil, salt
Method
- Boil the tapioca and yam in plenty of salted water, with turmeric if using, until soft (20–25 minutes). Drain well.
- Roast the chillies lightly. Crush them with the shallots and salt to a coarse paste.
- Mix the coconut oil into the chutney.
- Serve the hot tubers with the chutney, or with a fish curry.
History
Tubers such as tapioca and yam grow easily on the islands and are eaten by both indigenous and settler communities.
Significance
Boiled tubers are a filling, low-cost food, especially in villages away from the main towns.