I 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).
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.
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.
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.
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).
happy cooking
chris…
Awesome recipe. We in Latín América, eat a lot of cassava, it’s called yuca. You can also boil it then fry it, it’s delish.
This recipe came out so beautiful and delicious, the colors were vibrant and the dish was so flavorful, Thank you!!
Looks yummy.
L love cassava/ ground provision served with saltfish and Tomatoes.
Do u have a recipe for Brussels sprouts with out the bacon
I had this recently but I also add boiled plantain Yum!
Chris
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.
Vivian.
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.
sounds delicious!
Dear Chrir: Keep Up the Good Job? I enjoy all your reciple. Thank You Chris.
Donna
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
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.
In Trinidad we also do what is locally called a “boil and fry” dish-my mom re-fries it with scotch bonnet pepper, a healthy amount of garlic and onion, some cilantro and pimento –quite delicious. She prepares the salted fish buljol to accompany same- an ideal Saturday dish in our household.
this is a classic Guyanese dish. I think Guyana is the only place that does it like this. Everyone just boils it…and its bland
Chris, your dish was a hit at our Mothers’ day celebration. What was amazing my husband who hardly ever cooks, found the rescipe and prepared the dish. I has since tried it, substituting the cassava with boiled green plantians; its very delicious. Thanks for sharing. May God bless you abundantly.
Yum! I’m doing boiled green fig next time too. Thanks for reminding me there are other savoury provisions.
I love to add some shredded carrots, chives and cellery to the saltfish before adding the cassava. DELICIOUS!!!!!!!!
Thanks Chris for this great recipe.. I will sure give it a try. Your are the best. Congratulations on your latest cookbook. I will be ordering mine
Chris you are the boss. I will surely cook this on Saturday! I made the steamed fish for my husband and he was amazed at my new skills…since I always strayed away from cooking fish..
This seems like a really nice dish, but unfortunately I’m allergic to fish, so I think I will replace the salt fish with chicken and maybe the cassava with soft white yam 🙂
Hi Chris
For those who don't want the hot pepper but only the flavour of pepper, you should try putting some fresh pimento peppers (if you can get them) cut up fine and put in the pot just before shutting off the fire.
Well since Vegetarians do eat fish Idk what all the talk was for. If one doesn't eat any type of flesh including fish or animal by products like eggs or dairy they are VEGAN,,, vegetarians eat fish and some diary
Tried this last night and it was a huge success!. Great taste and texture!
Here is a good one for you, just before adding the cassava put a tablespoon of tomato paste. a teaspoon of white vinegar and a diced tomato into the sauteing salt fish stir in for a minute. A whole different dish.
I have tried that refried cassava it was a hit with my family and myself, I am not a vegetarian but they are, so it was a welcome dish,the orange loaf was also delicious and it also split on the top but it was goood
Thanks Chris this cassava recipe recipe is a must try!
I think I messed something up on this one. I found the cassava to be extremely dry after combining everything. I think I will stick to fried cassava (fries or chunks) with salt and black pepper.
As I cannot get salted cod (salt fish) i am unable to try these recipies that require it. I did see fresh blue cod. I think salt fish is the same, but salted. Thanks anyhow Chris.
Gracias Crhis x esta deliciosa receta, siempre quise tenerla un dia una se~ora de puerto Rico mm me la dio a provar y me gusto, trate de hacerla yo misma y no me quedo bien, pero tratare de la forma como tu la haces y estoy segura q me gustara, gracias x compartir todo tu talento con nosotros y ense~arnos mucha variedad de comida caribe~a es simplemente riquisima, ya probe hacer algunos platillos y me encantaron.. yo soy de Honduras y tambien usamos mucho condimento y picante me encantan las salsas de chile abanero q haces.. Dios te bendiga y q sigas creciendo en este arte q se q no es facil…Ojala algun dia me pueda ganar uno de tus libros..hasta luego Chris..un abrazo muy fuerte..
Hi Chris, this dish is delicious indeed. I have added one cup of coconut milk to the cod before adding the cassave. Man oh man…… very good !!!
Hello Chris, I tried this recipe today- January 10th 2011. I just want to say the dish tasted nice. I didn't have oil so I used PAM oil and butter nor did I have hot pepper so i used black pepper instead. I boiled the saltfish for 15 mins and changed the water then boil again for 15mins then took off the stove to cool and shred. Few people who tasted it like it. Next time I will use sweet potato or breadfruit. ( I am not a fan of cassava). Please try this recipe guys- u can use another ground food that you like- you will not be dissapointed. It is a fool proof recipe and the taste is nice. Thank You Chris- you make me feel like I can cook hahahah. On to trying something else.
I love cassava especially buttered cassava.
I like the way you have done yours with the salt fish mixed in. I actually have a cassava boil and fry recipe in my drafts 🙂
Your site is very impressive! Keep up the great work and thanks for sharing!!
just made this & by the smell I can already tell I'm going to love…well, I snuck a taste while I wait for my hubby to get home….and I DO love it! I'm an Argentinian/Italian married to a wonderful Trini man & I have to tell you that your site is a God-send! thanks so much for all the great recipes!!
hey Chris….. it would be really nice if you could have the recipe for coconut cake(rough cake) as we call it back home; added to this site
thanks much
have a good weekend
Have you tried this with roasted salt fish the way Trini East Indians do it?
I'm not sure.. maybe you can share the way in which it's done? Maybe I'll remember then.
This is a flavourful meal that satisfies all the time.
Quite right. Do you guys make this Guyana or Barbados?
Oh! I love them both, cassava and salted cod fish, but never had them together…it sure sounds a plan 🙂
Trust me.. it's a winning combination for sure.
This sounds good Chris. I never really liked cassava growing up either but recently my sister-in-law introduced me to a dish from the Eat Caribbean cookbook. It's basically creamed cassava with nutmeg, roasted garlic and butter. One of the most delicious things I have ever tasted!
anything with roasted garlic MUST be good. I have a weakness for garlic mashed potato..so I may try a cassava version. thanks for sharing that tip.
This food do bring back memories of life as a child in Port-of-Spain..My only problem is getting my kids to eat Trinidad food, the only thing that they really love is FRIED BAKES.
We've been blessed with kids that are willing to at least try different food (non mc donald). But I do have young cousins 92nd) who refuse to eat good "trini" food, so i know what you mean.
I absolutely love cassava, fried with Parmesan cheese, Mmmmm, I'm brazilian so I always had cassava around. Now I live in LA and rarely I see it at the supermarket, but your dish definitely put me in the mood to go look for them. It looks divine.
I'll have to try a cheese version since you mentioned Parmesan… my sis was recently in Brazil. i'll have to ask her if she tried any dishes with cassava while there. happy cassva hunting.
Chris you have sold me on everything on here.If you were running for the president here(usa)I would vote for you a million times over.This is the best site ever.
thanks so much.