Ingredients:

1 LB CHICKEN OR MEAT IN 1” CUBES
2 CUPS WATER
1-TSP GINGER
¼ TSP GARLIC
½ TSP SALT
1 PKT 14 OZ MOGO (CASSAVA 2 SMALL PKTS )
3 CUPS WATER
¼ TSP SALT
DASH OF TURMERIC POWDER
CRUSHED GREEN CHILLIES TO TASTE
1 PKT CREAM OF COCONUT OR 3 ½ OZ OF POWDERED COCONUT
DASH OF SUGAR
1 TBSP LEMON JUICE
CORIANDER LEAVE

Method:

COOK MEAT WITH 2 CUPS OF WATER, GINGER, GARLIC AND SALT UNTIL MEAT IS TENDAR
CUT CASSAVA INTO 1 ¼ INCH CUBES, REMOVE THE THICK FIBEOUS STRINGS FROM THE MIDDLE AND COOK IN 3 CUPS OF WATER AND 1/2 TSP OF SALT
WHEN CASSAVA IS COOKED ADD ALL THE REMAING INGREDIENTS.
ADD THE MEAT WITH THE LIQUIED.
LIQUIED SHOULD BE ENOUGH TO COVER CASSAVA AND MEAT.
COOK FOR 5 MINUTES GARNISH WITH CHOPPED CORIANDER AND LEMON JUICE
SUGAR (OPTIONAL)
Serves 6