Curry Cassava

About two years ago, someone of Guyanese heritage reached out to ask if I had a Curry Cassava recipe, a dish her grandmother used to make for her and her siblings while they were growing up in rural Guyana. I was stumped. I had never heard of the dish before. Through some research, I discovered that a similar version, possibly prepared differently, was also common in Trinidad. Yet, it too seemed to have faded from the spotlight.

What struck me was how easily these deeply rooted dishes, ones that live on in memory more than in writing, can disappear if not passed on. The more I asked around and connected with elders, the more I realized this was one of those quiet staples of Caribbean life that deserved a place in our kitchens again.

This Curry Cassava recipe is my humble attempt to revive that flavor. It brings together tender cassava simmered in a rich blend of Caribbean curry powder, green seasoning, cumin, and garam masala, ingredients that speak to our shared food heritage.

This dish is deeply satisfying, naturally vegan, and full of heart. Serve it as a side or as the centerpiece of your meal, with roti, rice, or straight from the pot, just like grandma might have done. This one is for anyone holding on to Caribbean food memories and keeping them alive.

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Ingredient Guide

• Cassava (Fresh or Frozen): A starchy root that becomes creamy when stewed. Remove the vein before cooking.
• Vegetable Oil: Helps build the curry base and bloom spices evenly.
• Onion: Adds sweetness and depth when gently sautéed.
• Garlic: A must in Caribbean curry bases—use plenty for full flavor.
• Cumin Seeds (Geera): Toasted in oil, they release a nutty, warm aroma essential to this curry.
• Scotch Bonnet Pepper: Adds heat and a fruity kick—leave seeds out for less spice.
• Caribbean Green Seasoning: The real Caribbean flavor builder—homemade or bottled works.
• Curry Powder: A Caribbean-style blend is key, featuring a balance of turmeric, coriander, and fenugreek.
• Salt and Black Pepper: Season to balance and sharpen all the flavors.
• Garam Masala or Ancho Masala: Enhances complexity in the final stages—optional but recommended.
• Water: Braises cassava and forms the sauce.
• Chadon Beni or Cilantro (Optional): For a fresh herbal pop at the end.

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Shopping Made Easy

• Look for peeled frozen cassava in West Indian or international grocery freezers.
• Caribbean curry powder and cumin seeds are pantry staples in most Caribbean homes—check the ethnic sections if needed.
• Scotch Bonnet peppers are usually near the hot peppers or in the ethnic produce section.
• Green seasoning can be homemade or store-bought. It freezes well if making in batches.
• If garam masala isn’t available, skip or add a pinch of roasted ground cumin and clove.

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Cooking Notes from the Kitchen

• Don’t skip blooming the curry, it’s the foundation of flavor and removes any raw spice taste.
• Cassava varies in cooking time. Check with a fork; it should be tender but hold its shape.
• Add water gradually to control thickness; this dish can be gravy-like or drier for roti.

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Is curry cassava a traditional Caribbean dish?

It has roots in Guyanese and Trinidadian cooking, though it’s not as widely known today. This version honors those traditions with a modern twist.

Can I use other root vegetables?

Yes—try sweet potatoes or dasheen if cassava isn’t available. Texture and cook time will differ slightly.

What if I don’t have green seasoning?

You can blend culantro or cilantro with garlic, scallions, thyme, and a little vinegar as a quick replacement.

How spicy is this recipe?

It depends on your Scotch Bonnet; adjust or omit for less heat, or remove the seeds and membrane before cooking.

Can I freeze curry cassava?

Yes, it freezes well. Let it cool fully before sealing in freezer containers. Reheat with a splash of water on low heat.