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Loading...Muhogo wa Nazi is a beloved coastal Tanzanian comfort dish in which starchy cassava chunks are gently simmered in a spiced coconut sauce until rich and creamy. It is naturally gluten-free, deeply satisfying, and a staple of Zanzibari home cooking. Serve it as a main with grilled fish or as a side with chapati and a cup of spiced tea.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 18 gSaturated Fat
- 62 gCarbs
- 5 gFiber
- 6 gSugar
- 5 gProtein
- 360 mgSodium
- 600 mgPotassium
- 70 mgCalcium
- 2.5 mgIron
- 25 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the cassava
- 2 lbs fresh cassava, peeled and cut into 2-inch chunks
- 2 tbsp vegetable oil
- 4 cups water, for parboiling
- 1 tsp salt, for the soaking water
For the coconut sauce
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 medium ripe tomatoes, chopped
- 1 1/2 tsp mild curry powder
- 1/2 tsp ground turmeric
- 2 cups full-fat coconut milk
- 2 cups baby spinach leaves
Directions
- Peel the cassava with a sharp knife, rinse well, and cut into 2-inch chunks. Soak in lightly salted cold water for 30 minutes to soften, then drain.
- Place the drained cassava in a large pot, cover with fresh water, and bring to a boil. Cook for 15 minutes until the chunks are just fork-tender but still hold their shape, then drain and set aside.
- While the cassava parboils, heat the oil in a wide, heavy pot over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring often, until soft and translucent.
- Stir in the garlic, ginger, curry powder, and turmeric and cook for 1 minute until fragrant and slightly toasted.
- Add the chopped tomatoes with a generous pinch of salt and cook for 5-6 minutes, mashing them down into a thick, jammy sauce.
- Pour in the coconut milk, bring the mixture to a gentle simmer, and taste for salt.
- Add the parboiled cassava to the sauce, stir to coat every chunk, and simmer uncovered for 15-20 minutes until the sauce reduces and clings richly to the cassava.
- Stir in the baby spinach during the last 3 minutes of cooking until wilted. Serve hot, ideally alongside grilled fish, chapati, or a cup of spiced chai.
Cook’s Notes
- Choose firm, heavy cassava roots with no cracks; the flesh should be pure white with no black or bluish streaks. Frozen cassava is a fine substitute—just thaw before using.
- The 30-minute salted soak helps soften the dense cassava and reduces overall cooking time; do not skip it.
- For the richest, most authentic sauce, use freshly extracted coconut milk or a high-quality canned full-fat variety rather than light coconut milk.
- A handful of chopped cilantro stirred in at the end brightens the creaminess with a fresh, herbaceous lift.
- Leftovers keep well refrigerated for 3 days and taste even better on day two as the coconut and spices meld together.
