Turmeric Manioke with Vegetable Sapasui

Recipe by Rebecca Fa’avaogaCourse: MainsCuisine: PasifikaDifficulty: Medium


Prep time


Cooking time




  • 4 Manioke or cassava

  • 1 cup corn flour

  • 1 tbs smoked paprika & 1 tbs turmeric

  • 2 tbs tomato paste

  • 1 tsp cayenne pepper

  • 1 golf ball size piece ginger (peeled)

  • 3 tbs soy sauce (GF optional)

  • 4 tbs sesame oil

  • 3 cloves garlic & 1 lge onion

  • Small bunch onion weed (seasonal could be growing in your backyard or maunga)

  • 2 lge carrots & 3 sticks celery

  • 1/4 cabbage white, red or mixed

  • 1 cup plain plant based yoghurt

  • Black pepper & 2 tsp salt

  • Vegetable oil for frying


  • Boil casava in salted water for 15 mins.
  • Remove and split open to remove the woody strings down the centre.
  • When the cassava is cool, chop into angled chunks like nuggets and place in a bowl. Add the spices, yoghurt, tomato paste and salt and let it marinate while you prepare the noodles.
  • Pour boiling water over the vermacelli noodles till they are well covered and set aside with a lid over them, for around 10 mins.
  • Finely chop ginger, garlic and a chilli (if using) and cook in sesame oil on high for a few minutes.
  • Add sliced vegies and corn and soy sauce and caramelise for 5 mins.
  • Add the drained vermacelli noodles and cook off for 5 mins or so.
  • Come back to the cassava and liberally sprinkle corn flour over the pieces.
  • Mix the cornflour into the cassava pieces with the maranade, until each piece is well coated.
  • Shallow or deep fry these nuggets and serve over the sapasui on a plate.
  • Top with chopped onion flowers and a few chopped stems.

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