Cassava Nest Steamed_African_Nigerian_9jafoodie

I am extremely excited for the cassava main course recipe; it’s extremely delicious and surprisingly filling. The inspiration for this came from moi moi but the meal is definitely in a class of it’s own. This can be served as brunch, lunch or supper. Take the liberty to incorporate your protein of choice into the recipe; however, I would advice that you do try it with corned beef.


  • 2 pounds cassava (sweet cassava, not the type used for making garri ) (Yucca) – Substitute African Yam
  • 5 Eggs (3 raw, 2 hardboiled-Chopped)
  • 1.5 tablespoons Palm oil
  • 1.5 tablespoons Coconut Oil
  • Salt- to taste
  • 1 Seasoning Cube – Knorr
  • 1 teaspoon Pepper Flakes (Substitute Chopped fresh pepper)
  • Handful Chopped Onion
  • 4-6 Prawns – Cleaned and Chopped
  • 4-5 tablespoons Corned beef

Other – Hand held grater or food processor, ramekins or other steaming bowl (greased)


  • Using a sharp knife, peel off the cassava skin. Cut the cassava in half lengthwise, and remove the fibrous vein running through the center.
  • Finely grate the cassava

Cassava Next 1

  • Heat up the Coconut and palm oil. Add in the salt, seasoning cube and pepper. Combine. Set aside
  • Crack the fresh eggs into the grated cassava. Add the oil mix. Combine. Gently fold in the left over ingredients

Cassava nest 3

  • Portion the mix into greased steaming bowls. Steam on medium heat for 1 hour.

Cassava Nest _ Naijafoodie

Serve warm.


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