1 ¾ lbs. Cassava, peeled and chopped into 2-inch chunks
1 ½ tbsp. oil
½ red bell pepper, chopped
½ small yellow onion, chopped
3 cloves Garlic grated
3 single seasoning peppers, chopped
12 oz. ground chicken
½ lemon, juiced
½ tsp. paprika
1 cup creole sauce
¾ tsp. Salt
1 cup shredded Cheddar cheese
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with oil.
Bring a medium pot of water to a boil. Add cassava, cover and cook until completely tender for 30 to 35 minutes. Drain and remove any fibrous strings from the cassava, and slice them.
Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper, garlic, onion; cook, stirring for 2 to 3 minutes. Add ground chicken, lemon juice and paprika; cook while stirring occasionally, until the chicken is no longer pink (about 5 minutes). Add creole sauce, salt and cook until warmed through for about 3 minutes.
Layer half of the cassava slice in the bottom of the prepared baking dish. Add the chicken mixture and top with 1/2 cup cheese. Evenly top with the remaining cassava, and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and the edges are golden (about 30 minutes). Let stand for 5 minutes before cutting into 6 pieces.
You can substitute chicken for vegetables, salt fish, fish, pork, red meat, etc.
World Food Day Recipe – 2023