Ingredients
500g peeled cassava
50g smoked salmon, cut into cubes
100g of grated cheddar cheese
1 tomato, cut into cubes
1 onion, cut into cubes
Chopped watercress
50g of butter
100 ml of liquid milk
1 pinch of nutmeg
3 tablespoons of oil
Thyme
Chopped garlic
Chopped parsley
Salt and pepper
Preparation
Cut the cassava in 2 pieces and boil them in salted water in a casserole for 5 minutes over low heat.
Remove and cut into smaller cubes.
Heat the oil in a pot over medium heat. Add the onions and chopped garlic. Let it brown.
Then add the parsley, thyme, tomato and cassava. Add salt and pepper.
Stir then add a little water and let cook for about 1 min.
Add the watercress, smoked salmon and butter. Stir slowly for a few seconds to prevent the manioc from being crushed.
Add the milk, cheese and nutmeg.
Cook for 2-3 minutes before removing from heat.
Serve hot with plain bread or garlic bread.
