salted water for blanching dumplings, plus 3T hot water reserved for dough
1-2 tablespoons coconut oil
Spiced Tomato Sauce, recipe below
parsley, chopped, for garnish
Spiced Tomato Sauce
1 tablespoon cumin seed
1 teaspoon coriander seeds
6 Roma tomatoes, peeled and deseeded
3 tablespoons organic coconut oil
4 cloves garlic, smashed
2 teaspoon fresh ginger, chopped
1 teaspoon fresh turmeric, chopped
2 teaspoons salt
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/2 tablespoon smoked paprika
10 sprigs cilantro, finely chopped
1 small lime, for juice
1 tablespoon organic extra virgin olive oil
Cassava Dumplings in Spiced Tomato Sauce
Cut the cassava in quarters, bake or steam until fork tender then remove skin.
In a food processor, pulse cooked cassava, with the reserved hot water until smooth.
Add flour, salt and nutmeg.
Pulse lightly and add extra virgin olive oil until combined.
Roll into a tube shape, adding a bit more cassava flour if dough is too tacky.
Cut the dough into 6 equal pieces and then take each piece and roll into a long tube.
Cut the tubes into 1″pieces.
Repeat this process until all dough is cut.
Bring a pot of salted water to a boil, add the dumplings and cook until they float to the top of the pot. Remove with a slotted spoon and set aside.
Heat coconut oil in a saute pan over medium heat. Add the cooked dumplings and saute until both sides are crisp. Add to a platter and top with Spiced Tomato Sauce and chopped parsley.
Spiced Tomato Sauce
In a mortar and pestle, grind cumin and coriander until coarse. Set aside.
Pass tomatoes through the food mill. Set aside.
Heat a saucepan with shallow sides (about 2 inches) over medium heat and dry toast the spices until they release their essential oils (about 1 min). Be careful to mix your spices so they don’t burn. Once toasted, remove to a plate.
To the saucepan, add coconut oil and melt.
Add chopped garlic, ginger, and turmeric, cooking for another minute or two until aromatics are tender and fragrant. Add back the toasted spices and season with salt.
Stir in tomato paste, cooking for 3-4 minutes until color darkens to a deep red, then add the roma tomato puree.
Season with cayenne and paprika, and stir to incorporate.
Reduce heat to medium-low, and cook until sauce thickens slightly and flavors meld.
Finish sauce with cilantro, lime juice, and a splash of extra-virgin olive oil.