Asa iwa
This Asa iwa recipe is built around cassava, and it comes together in about 2 hours from start to finish. Low and slow is the secret — the longer simmer lets cassava soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 2h
- Total 2h
- Serves 4
- Level Hard
Ingredients
- 2 kg Cassava
- Water, as needed
- Salt, to taste
- Fresh wrapping leaves, such as agidi leaves or banana leaves
Method
- ===Fermenting the Cassava ===
- 1. Peel the cassava and wash thoroughly.
- 2. Cut the cassava into medium-sized pieces.
- 3. Place the pieces in a clean container or bowl.
- 4. Add enough water to completely cover the cassava.
- 5. Cover the container loosely and leave it at room temperature for 1-2 days. 5. Check daily. The cassava is properly fermented when it becomes soft and develops a slightly sour aroma.
- 6. Remove the cassava from the water and wash lightly.
- 7. Grind or pound it into a smooth paste.
- 8. Sieve the paste if desired to remove fibrous particles.
- 9. The fermented cassava paste is now ready to be mixed and prepared for Asa Iwa before wrapping in leaves and steaming.
- 1. Press the fermented cassava to remove excess water.
- 2. Add a little salt and mix thoroughly.
- 3. Wash and soften the leaves by passing them briefly over heat or hot water.
- 4. Spoon portions of the cassava mixture onto the leaves and wrap securely.
- 5. Arrange the wrapped portions in a pot fitted for steaming.
- 6. Add water below the steaming rack and steam for about 45–60 minutes, or until firm.
- 7.Remove from the pot and allow to cool slightly before serving.
Tips for the best Asa iwa
- This is a 17-step recipe, so set up your workspace in the order the steps use it.
- Keep the simmer gentle. A hard boil toughens cassava and drives off the liquid too fast.
- Read the whole method before you start and measure out the 4 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Nigerian base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
How many people does this Asa iwa recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for cassava?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Asa iwa ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Asa iwa recipe hard to make?
It is rated hard: 4 ingredients and 17 steps. Follow the order and the tips above and it is very forgiving.
How long does Asa iwa take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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