Cook cassava cubes in salted water with turmeric powder until soft, yet firm. Drain and set aside.

Heat coconut oil in a heavy-bottom pan and add mustard powder/seeds. Once oil is hot, add curry.

Add chopped onion and black pepper; sauté about 2 minutes.

Add seasoned meat and a little water; allow to cook until tender.

Add the cooked cassava with coconut milk and allow to simmer.

Remove from heat and serve hot in a roti shell!