“Magngnokka” or “Manyokka” in Sinhalese (Cassava) is a well-known edible root (once cooked) in Sri Lanka. Cassava is like a mine of essential energy for our cellular work in the body as it is so much enriched with carbohydrates. This is not only popular in Sri Lanka but also around most of the regions in the world. Specially, in most of African countries this has been consumed as one of the main sources of carbohydrates. Frankly, this dish cannot be classified as only a breakfast meal as you can have it during any part of the day. But, for the sake of this blog and as we are mostly having this for breakfast, I am placing this recipe under the ‘Breakfast’ category.
Boiled Cassava is really an easy to make the top most popular dish that Sri Lankans prepare with Cassava. You can serve this with several condiments. Traditionally, it was served with either only with scraped fresh coconut or with coconut and lunu-miris (Sri Lankan traditional hot onion-chilli paste). However, today, most people have this with either coconut sambal or kochchi miris sambal or amu-miris sambal.
For Cassava (Manyokka)
300 g of cassava
½ tsp of turmeric
Salt to taste water as needed
Take out the skin of the Cassava root well and cut it in to chunks. Then, add turmeric and salt in to a cooking pot filled with water. Once the salt and turmeric dissolves in water, add the cassava chunks. Boil it well.
For Sri Lankan Green Chilli sambal
1 cup of scraped coconut
5 to 6 green chilli pieces
2 cloves of garlic chopped
Lime to taste
Salt to taste
Using a mortar and a pestle, grind green chilli pieces and the chopped garlic together. Then, add scraped coconut little by little and grind it with already ground green chillies and garlic cloves. Place the already ground ingredients in a bowl. Now, squeeze some lime juice and add some salt. Mix it well with your clean hand.
Prepare the turmeric water before you remove the skin of the cassava root. That way, you can add the cassava to the water right after you cut it in to chunks.