In Memory Of Karen Nicole Smith, 1972 - 2016

Cassava (manioc or yuca ) Oil-Down.


Here’s another ingredient (Cassava) I disliked with a passion as a kid on the islands, but can’t get enough of it as an adult. To be honest, the only thing made with Cassava I enjoyed as a kid was probably Cassava Pone. And if I were completely honest, I’d say it was because of the plump raisins in it and the fact that it was a sweet treat.

You’ll Need…

2 lbs cassava
3/4 teaspoon sea salt
1 medium onion (diced)
4-5 cloves garlic (smashed)
2 tablespoon chopped parsley
4 sprigs thyme
2 + 1 tablespoon butter
1 1/2 cups coconut milk
3/4 teaspoon black peppers (divided)
1/2 medium carrot (sliced thin – wheels)
2 scallions (chopped)
3 pimento peppers (diced finely)

Note! I used frozen Cassava in making this dish, as it’s what I can easily find available here in Canada, plus I love the way it cooks quickly and it’s guaranteed to be soft. I usually get it in the frozen food section at local grocery stores, including West Indian, Latin and Asian markets.

Cook the cassava according to the package instructions. In my case I placed the frozen cassava in a pot covered with water and the salt, brought that up to a boil and allowed it to cook on a rolling boil for about 7 minutes. It’s NOT fully soft (cooked). Drain. and set aside to cool.

In a saucepan heat the butter (2 tablespoon) on a medium/low flame, followed by the onion, garlic, thyme, parsley, scallions and pimento peppers. Stir well and cook on low now.

As this gently simmers, it’s time to handle and prep the cassava. You may want to watch the video below. Remove the woody sort of string that runs down the center of the cassava (discard). Then cut the cassava into bitesize pieces.

Back to the sauce pan.. hit it with the black pepper and stir again. TIP You may use coconut oil at the start instead of the butter we opted for.

Now add the carrot (just cleaning out the fridge) and coconut milk. Bring to a boil (raise the heat), and allow it to simmer for 3-4 minutes (reduce the heat after it comes to a boil).

It’s now time to add the cassava back to the pot and finish cooking it all the way through. The cassava will now start absorbing all that goodness in the pot and the coconut milk will start to reduce down. Lid On.

Five minutes later and you’re done! Taste for salt and adjust accordingly. Finish with more black pepper and the remaining butter.

Such a tasty dish for something so simple… I can guarantee you that you and your family will want this on the dinner table quite often.

BTW, should you want to add some boiled sweet potato or green cooking banana to the mix, feel free to do so (adjust the salt and add a bit more butter). Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

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