Preparation

In a pot, boil water with a little salt, cassava and chickpeas until everything is cooked, pour the cooking water out, leaving the cassava and grains at rest.
Sauté the tomato, onion, garlic, in oil for 2mints.
Then rajah and offal are added.
After cooking the offal, the manioc and chickpeas are finally added. it is served on a platter, garnished with pitted black olives.
Serve with a salad of cucumbers and carrots.

Ingredients

  • 1 kg of clean cassava from the peels and roots
  • 6 peeled and seeded tomatoes
  • 2 onions
  • 1 tablespoon of rajah, (curry powder)
  • 500g. of chicken offal
  • 2 cloves of garlic
  • 6 tablespoons of olive oil
  • 200 g. cooked chickpeas