Categorized |Bits and Bites, Vegetarian

Cassava boiled and refried with salted cod.

trinidad cassava recipe 14I wasn’t a huge fan of cassava growing up and even today it’s a last resort type of ground provision for me (when I can’t source dasheen, yam and/or eddoes). I find it a bit overly bland, so when I do cook it I try to infuse some added flavour with salted cod bits and other ingredients. This recipe I’ll be using frozen cassava that one can get in the frozen food section at most grocery stores. However it works just as well with fresh cassava (providing you know how to peel and cook it). If you’re a vegetarian ( I got a lot of talk the last time I suggested that vegetarians eat fish) you can leave out the pieces of salted cod.

You’ll Need…

1 package of frozen cassava (about 1 lb)
1 shallot sliced (or onion)
1 scallion
1/2 hot pepper
2 cloves garlic
1/4 green pepper (sweet) – diced
1/4 red, yellow or orange sweet pepper – diced (optional)
about 1/4 cup shredded pieces of salted cod
2 tablespoon olive oil
1 tablespoon butter
fresh cracked black pepper

* salt for cooking the cassava (see package)

Start by dicing and slicing the peppers, shallot, scallion and garlic. Then using the cooking instructions on the package of the frozen cassava… cook. In my case it called for me to bring 4 cups of water to a boil, then add the cassava, salt and allow to cook until tender (about 20 minutes).

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The next step is to soften and remove some of the salt from the salted cod. Do so by placing it (I used boneless salted cod) in a fairly deep bowl and pour some boiling water over it (cover with water) and allow to soak until the water is cool. There are 3 options for buying salted cod, 1. bone in 2. boneless and 3 salted cod bits. The choice is all yours. After the water is cooled, drain and rinse with water and drain again. Then using your fingers or a fork, shred the fish into bits. Squeeze all the water out of it as best as you can.

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By now the cassava should be fully cooked, so it’s time to drain the liquid out and set aside. In a saucepan add the oil and butter and heat. Then add the salted cod and cook on medium heat for about 4-5 minutes. After which you’ll add the shallots and garlic. Allow this to cook for a further 3 minutes or so (stir often). Now add the diced peppers and scallions and cook for about 3-5 minutes on medium heat.

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It’s now time to add the cooked cassava and stir around so everything gets coated with the wonderful flavours of the salted cod, shallots, garlic and peppers. Cook for about 3-5 minutes and you’re done.

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Let’s quickly go through the recipe one more time.

1. prepare peppers etc.

2. cook (boil as you would potatoes) the cassava

3. prepare the salted cod (if you get the salted cods bits, it would mean less work for you)

4. cook the salted cod and peppers

5. drain and add the cassava to the pot..cook for a few minutes and you’re done.

Don’t forget to leave me your comments and questions in the space provided below, as I would love to hear from you. Additionally, I invite you to join our fast-growing group on Facebook (click on facebook image below).

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happy cooking


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48 Responses to “Cassava boiled and refried with salted cod.”

  1. Bernice Martin says:

    Looks yummy.

  2. kenny says:

    L love cassava/ ground provision served with saltfish and Tomatoes.

  3. Josie says:

    Do u have a recipe for Brussels sprouts with out the bacon

  4. Bernice says:

    I had this recently but I also add boiled plantain Yum!

  5. Vivian says:


    I usually enjoy this dish but never prepared it myself until seeing your recipe. It’s very simple, easy to follow and precise.

    I did it and it turned out as expected – just great. Thanks.


  6. Natalie London says:

    Hi Chris, this is my events dish and is always a winner.
    I use alot of fresh seasonings, and I usually leave seasonings to marinate in vegetable oil with onion, garlic, pimento, tomatoes, sweet pepper , hot pepper , black pepper and salt for about 2hrs. Then I would boil my cassava soft . Cook saltfish in some oil with a clove of garlic , add marinated veges anx then put cassava in and bring to a boil. The taste is phenomenal when prepared this way.

  7. Donna Taylor says:

    Dear Chrir: Keep Up the Good Job? I enjoy all your reciple. Thank You Chris.

  8. mona says:

    That was the best in a long time. You have brought back such beautiful memories of my mom’s kitchen in Trinidad 40 years ago. My God rest her soul.
    Thanks Chris

  9. Alana says:

    Just finished this dish as i came across the recipe while just surfing. I added diced, but drained tomatoes when i was frying my onions and did some callaloo as a side dish. Yum. Can’t wait for my husband to come home to dinner. I’ve had this dish before at events, but at home we always made a tomato sauce separate and used that to accompany boiled provision. Glad I came across the recipe so I can add another quick dish to my menu.


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