MANIOC WITH LUNU MIRIS

Ingredients:

Lunu Miris

• 1 tablespoon Maldive fish pieces* (preferably flakes) (optional)
• 1 tablespoon dried chilli pieces*
• salt
• ½ red onion*, very finely chopped
• juice of ½ lime

Manioc

• 250g Manioc (cassava)

Method:

• To make the lunu miris, use a mortar and pestle (or spice grinder) to pound the maldive fish into a coarse powder. Add the dried chilli pieces, ½ teaspoon salt and onion, then continue pounding until all the ingredients are mixed to form a fine paste. Stir in the lime juice and mix well. (This will keep for a few days in the refrigerator.) Set aside.
• Peel the fresh manioc and cut into 3 cm (1¼ inch) cubes. To prevent discolouring, fill a large bowl with water, then add the chopped manioc and mix. Set aside. If using frozen manioc, this has already been peeled and it does not need to be placed in the turmeric water. Frozen manioc is hard to cut, so let it defrost a little first, or alternatively, cut after it has been boiled.
• Bring a large saucepan of water to the boil, add 1½ teaspoons salt and the drained manioc. Cook over medium heat for 10 minutes, or until tender.

Nutrition Facts:

• Calories: 433.5 Cal
• Protein: 4.3g
• Carbs: 103.5g
• Fat: 0.8g