Yes, cassava is naturally quite chalky in texture. How long did you boil it for? I usually boil it for longer (past the tender stage but way before it turns mushy) to reduce the chalkiness inside. The pieces in this recipe shouldn't be too big and the sauce won't soak in much (the texture of the cassava usually doesn't allow for this) which is why the sauce is purposely very potent, to compliment the bland flavour of the cassava.

I often make this with potatoes when I don't have cassava which also tastes great. Hope your next attempt is more fruitful. Best wishes.

I'm living out in Spain at the moment and really miss the selection available in London. When I saw cassava and tamarind in the supermarket yesterday I had to buy some just to make a change from tortilla.

So, I tried this dish out today, I've never cooked with cassava before.

It was tasty, but the texture of the cassava was a bit peculiar. Nothing to do with the recipe, that's the property of the vegetable. Is the sauce supposed to soak through? Should they be quite small chunks? Mine were large and were chalky when I bite/cut into them. I'm pleased I tried it out, though. The onion/crisps on top add a nice contrast. I think if I were to try it again I might use half potatoes and half cassava. I would like to find some fresh chillies, only had dried little things which aren't quite the same.

Flatmates and I enjoyed it very much! Thanks Sanjana!

Ash….
(http://asha-oceanichope.blogspot.com/)