STARTER: Cassava and vegetable soup
Embe on Burghley Road in Peterborough offers diners a taste of Africa and the Caribbean and this rich and warming soup is no exception. Cassavas are available at all good supermarkets and Peterborough market. Ingredients, 2 tbs of oil 2 medium cassavas 4 carrots 1 leek 3 medium onions 50g green peas 4 medium fresh tomatoes 2 vegetable or chicken stock cubes
Method: 1) Peel the cassava. There will be a string in the middle of the cassava. Remove this and chop into large chunks. Boil in a pan of water until soft, then drain and mash. Set aside. 2) Peel and chop the onions and carrots. Wash and chop the tomatoes and leek. Rinse the peas and drain. 3) Heat the tablespoons of oil to a large, deep, saucepan. Add all the vegetables. Sweat very gently for 10-15 minutes. 4) Add the cassava to the pan and continue to cook for five minutes. 5) Add 1 litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring to the boil, then simmer gently for about 20 minutes until all the vegetables are tender. 6) Blend the ingredients until they are the consistency of a liquid and return to the pan for 5 minutes.