Biodiversity for Food and Nutrition Project Sri Lanka

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MANIOC NIYABALAWA


INGREDIENTS

  • Manioc – 500g
  • Chili (kochchi- 5 or 6 pods)
  • Curry powder - 2 teaspoons
  • Gracinia – 2 pieces
  • Garlic - 4 bulbs
  • Hand full of grated coconut
  • Salt water - 2 tablespoons

 

Preparation


• Peal manioc tubers and cut into small pieces
• Boil in hot water
• Remove water after boiling
• Grind grated coconut with chili (kochchi), curry powder, garcinia, garlic and add into the boiled manioc
• Heat for few minutes and served


C. G. Punchihami
Moragammana, Aranayake