Cassava Noodle Stew

Ingredients;

2 celery stick

4 medium carrots

10" cassava 

2 large cooking apples

1 packet rice taghletteli noodles

2 Plantain (when skin is black tastes best) 

1 courgette 

 

Spices:

1/2 tsp ginger 

1/2 tsp cumin 

1/2 tsp turmeric 

1/2 tsp aniseed star ground up in pestle and mortar 

Sprinkle of chilly flakes to taste 

Bring to the boil 1 litre water, add chopped celery and carrots. Peel and roughly chop the cassava and add. Then core and chop the apples and add along with all the spices. Cook until soft and a nice curry sauce forms. Whilst cooking, peel plantains, slice in half and place in a frying pan along with a thin layer of water. Allow to steam covered for about 10 minutes adding more water if needed, until soft and bright yellow. Meanwhile, in a large bowl or pan cook the rice noodles (follow packet instructions) usually you pour boiling water over them and allow to sit for 10 min or more depending on thickness, then serve immediately. Spiralize a courgette on the side for a fresh crunch. And serve it all up :) enjoy.