Cassava And Vegetable Kebabs
This is an attractive and delicious assortment of African vegetables, marinated in a spicy garlic sauce, then roasted over hot coals. If cassava is unavailable, use sweet potato or yam instead.
Ingredients
175g/6oz cassava
1 onion, cut into wedges
1 aubergine, cut into bite-sized pieces 1 courgette, sliced
1 ripe plantain, sliced
½ red pepper and ½ green pepper, sliced
16 cherry tomatoes
Rice or couscous, to serve
FOR THE MARINADE
60ml/4 tbsp lemon juice
60ml/4 tbsp olive oil
45-60ml/3-4 tbsp soy sauce
15ml/1 tbsp tomato paste
1 green chilli, seeded and finely chopped
½ onion, grated
2 garlic cloves, crushed
5ml/1 tsp mixed spice
Pinch of dried thyme
Details
Serves: 4
Method
1. Peel the cassava and cut into bite-size pieces. Place in a large bowl, cover with boiling water and leave to blanch for about 5 minutes. Drain well.
2. Place all the prepared vegetables, including the cassava, in a large bowl and mix with your hands so that all the vegetables are evenly distributed.
3. Blend the marinade ingredients in a jug and pour over the vegetables. Cover and leave to marinate for 1-2 hours.
4. Thread the vegetables, with the cherry tomatoes, on to eight skewers and cook on a hot barbecue for about 15 minutes until tender and browned. Turn the skewers frequently and baste them occasionally with the marinade.
5. Meanwhile, pour the remaining marinade into a small saucepan and simmer for about 10 minutes to reduce. Strain the reduced marinade into a jug. Serve the kebabs on a bed of rice or couscous, with the sauce on the side.